Crab Dip

8 oz. reduced-fat cream cheese, at room temperature
one 6-oz can crabmeat, drained (see note below**)
1 tbl mayonnaise
2 scallions, chopped
1 tsp grated lemon rind
1 tsp lemon juice
1/4 tsp salt
2 tbl chopped fresh parsley (optional)

Combine thoroughly (using a food processor makes it easier).

If desired, substitute canned salmon, imitation crab, or baby shrimp.

Serve with raw veggies and/or pita crisps or crackers

Crab Cakes

2 cans crab meat, drained
1 beaten egg or 1/4 c. egg beaters
1/2 c. cracker crumbs or dry bread crumbs
1 tbl Dijon mustard
1 tbl Worcestershire sauce
2 tbl light mayonnaise (see note below)
1/2 tsp onion powder
1/2 tsp Old Bay seasoning
1/2 tsp dry mustard

Combine ingredients well and form into 6 cakes. Refrigerate 30 min.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the crab cakes and cook 4-5 min. per side, until golden brown.

6 servings

Note: instead of regular mayonnaise, try Baconnaise! (http://www.baconnaise.com/) - available in regular and light versions