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| Lite Maryland Crab Cakes
1 pound of lump crabmeat, shelled
1 1/3 cups of fresh breadcrumbs
1/3 cup of fresh parsley, chopped
1/3 cup of green onion, minced
2 tablespoons of low-fat milk
1 teaspoon of hot sauce
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 Egg whites
1 1/3 cups of breadcrumbs
2 tablespoons of vegetable oil, divided
Lemon wedges |
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Combine the first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden brown. Repeat. Serving Ideas : serve with lemon wedges Recipe by: Cooking Lite Posted to recipelu-digest Volume 01 Number 481 by "Linda" <ctlindab@mail1.nai.net> on Jan 9, 1998 |
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