Egg and Mayonnaise-Free Crab Cakes

Mix together yogurt, Parmesan, tofu, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.

Gently mix crabmeat and bread crumbs into yogurt mixture. Divide mixture into 8 equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes each side, or until golden brown and heated through. Serve hot.