Crabcakes 2

1/2 cup scallions tops,chopped
2 tablespoon parsley, chopped
2 tablespoon non-fat yogurt
1 tablespoon lemonjuice
1 tablespoon fat-free majonna ise
1 teaspoon worshestershire sauce
1/2 teaspoon paprika
1/4 teaspoon red pepper
1/4 teaspoon dry mustard
1 lb lump crab meat
1 1/4 cup breadcrumbs, fresh
1. In a large bowl, combine the scallions, parsley, yogurt lemon
juice, majonnaise, worshestershire, paprika, pepper and musta rd. 2.
Remove any shell or cartilage from the crab. 3. Add the crab and 1/4
cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or
hands to coat the crab, being careful not to break the pieces. 5.
Form 8 patties; coat them with the reminding bread crumbs, pressing
the crumbs in place. 6. Place on a plate lined with waxed paper. 7.
Refridgerate for 30 minutes or more. 8. 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.