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These crab cakes have so much going for them: They're easy and fast to make, the ingredients are what most cooks have on hand, they taste great — and the calorie and fat counts are reasonable. The recipe is adapted from Pam Anderson's cookbook, "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin, $27).

If you make six crab cakes, serve over lettuce greens for a starter, or make eight smaller ones for four servings as a main dish. The recipe is easily halved.