Notes:

Recipe from Cooking Light

Cal 297, Fat 6.4g (sat 1.2g), protein 32.6g, carb 23.1g, Fiber 3.4g, Chol 67mg, Fe 11mg, Na 999mg, Ca 110mg

Ingredients

• 4 basil leaves
• 4 fresh oregano sprigs
• 2 1/2c chopped plum tomatos (about 1 lb)
• 1/8 tsp black pepper
• 1 small lemon sliced
• 2 lbs small mussels, scrubbed and debearded
• 1 1/2 c fat free less Na chicken broth
• 1/4c dry white wine

Directions

1. Place basil and oregano in a large saucepan, top with tomato, pepper and lemon.
2. Arrange mussels over lemon, pour broth and wine over the mussels.
3. Cover and bring to a boil, cook 3 min or until shells open.
4. Remove from heat and discard unopened shells.

Notes:
Recipe from Eating Well: Per Serving: Cal 168, Fat 5g

Ingredients

1 lb crab meat 1c fresh bread crumbs 1/4c reduced fat mayo 1 large egg white 2 tbsp lemon juice 1 tsp canola oil 1 scallion finely chopped 1/3c diced red or gr bell pepper 1 tbsp chopped fresh parsley 1 tsp old bay seasoning 1/4 tsp gd pepper 1/4 tsp tabasco sauce 1/2c fine bread crumbs

Directions

1. Preheat oven to 450oF 2. In large bowl stir together crab meat, fresh breadcrumbs, mayo, egg whites, lemon juice, scallions, peppers, parsley, old bay seasoning, pepper and tobasco sauce. 3. Pat dry bread crumbs in shallow dish. Form crab mixture into 6 1/2 thick patties. Dredge thru dry bread crumbs 4. Brush oil evenly over bottom of heavy ovenproof skillet. Heat skillet over med-high heat. Add crab cakes and cook until undersides are golden (about 1min) 5. Turn cakes over and transfer skillet to oven 6. Bake 10-12 min 7. Serve with lemon wedges