Filling
4 oz. Crab Classic, Flake Style
1/4 cup green pepper, medium dice
1/4 cup onion, medium dice
1 tsp. butter
2 tbsp. lowfat whipped cream cheese
2 tbsp. reduced fat mayonnaise
1 tsp. lemon juice
1/4 tsp. seafood seasoning
1/4 cup cracker crumbs
salt & pepper to taste

Coating
1/4 cup cracker crumbs
1/2 tsp. seafood seasoning
salt & pepper to taste

Remoulade
1/3 cup tartar sauce
4 tsp. sour pickle, minced
1 tbsp. red pepper, small dice
1 tsp. seafood seasoning
1/2 tsp. lemon juice
salt & pepper to taste

In a small sauté pan heat butter and sauté green peppers and onions till slightly browned. In a medium mixing bowl combine chopped crab, green peppers, onions, cream cheese, mayonnaise, lemon juice, seafood seasoning, and cracker crumbs. Mix well and season with salt and pepper to taste. For the crumb coating, combine the cracker crumbs with seafood seasoning, salt and pepper, mix well. Shape the crab mixture into 2 inch round cakes 3 tablespoons each. Coat crab cakes in crumb coating by pressing the cake into the crumbs and coating them well. Bake at 450°F for 15-20 minutes or until golden brown. Serve hot with remoulade sauce

Remoulade
In a small mixing bowl, combine tarter sauce, minced pickles, red pepper, seafood seasoning and lemon juice. Mix well, season with salt and pepper to taste. Serve at room temperature or chilled.

Serving suggestion: Garnish with diced red pepper, and serve with a side of baby greens.