Low Fat Crab Cakes

1/2 cup Onions -- Chopped (I used Vidalia)
2 tablespoons Parsley -- Chopped
2 tablespoons Fat Free Plain Yogurt
1 tablespoon Lemon Juice
1 tablespoon Fat Free Mayonnaise (I used Light Hellman's)
1 teaspoon Worshestershire sauce
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Dry Mustard
1 pound Crab Meat -- Flaked (you can substitute imitation crab meat...I did!)
1 1/4 cup Fresh Bread Crumbs

Combine the onions, parsley, yogurt, lemon juice, mayonnaise, worshestershire, paprika, pepper and mustard in a large bowl. Add the crab and 1/4 cup of the breadcrumbs. Lightly toss to coat the crab. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. Place on a plate lined with waxed paper and refrigerate for 30 minutes. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min.

**These were very good! I think you could use a bit of olive oil in a pan, and lightly fry them, instead of baking. I might try that next time.