The key to trimming the fat from crab cakes is to make them taste crispy and crunchy without dunking them in sizzling oil.

This recipe is further lightened by choosing light mayonnaise, egg substitute and using more Old Bay seasoning.

One of these with a tablespoon of dipping sauce is about half the calories and fat of a restaurant crab cake without dipping sauce.

FERNANDO SALAZAR/Wichita Eagle

Light mayonnaise, egg substitute and crispy panko crumbs add up to crab cakes with at least half the fat of restaurant versions.

Put the first seven ingredients into a bowl. Blend with a whisk. Fold in the crab meat and plain bread crumbs.

In a muffin tin, lightly coat eight muffin cups with cooking spray, then fill cups with equal amounts of crab mixture. Press down lightly on each crab cake so that the top is flat.

Cover muffin tin with plastic wrap and refrigerate for about an hour. Then try to take one of the crab cakes out of the tin. If the crab cake doesn't stay together firmly, put the muffin tin in the freezer for 10 minutes.

After crab cakes are chilled, preheat oven to 400 F. Fill a shallow dish with panko bread crumbs. After removing each crab cake from the muffin tin, roll it in panko until coated.

Lightly coat a baking sheet with cooking spray, then place each crab cake on the baking sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 to 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the sauce. Makes 4 servings.

Dipping sauce: Combine ¼ cup light mayonnaise, 2 teaspoons chopped dill pickle slices, 1 teaspoon fresh lemon juice, ½ teaspoon finely minced fresh parsley, ½ teaspoon paprika, ½ teaspoon chili powder, 1/8 teaspoon powdered cayenne, ¼ teaspoon ground cumin, 1/8 teaspoon salt in a small bowl. Cover and chill sauce until serving.

PER SERVING (2 cakes): Calories 198 Fat 9 g Cholesterol 40 mg Sodium 929 mg Carbohydrates 14 g Protein 16 g

SOURCE: Adapted from Top Secret Restaurant Recipes 2 by Todd Wilbur