Lite maryland crab cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lump crabmeat; shelled |
| 1⅓ | cup | Fresh breadcrumbs |
| ⅓ | cup | Fresh parsley; chopped |
| ⅓ | cup | Green onion; minced |
| 2 | tablespoons | Low-fat milk |
| 1 | teaspoon | Hot sauce |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Egg whites | |
| 1⅓ | cup | Breadcrumbs |
| 2 | tablespoons | Vegetable oil; divided |
| Lemon wedges | ||
Directions
Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1⅓ cups breadcrumbs in a shallow dish.
Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 ½ inches wide and ½ 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@...> on Jan 9, 1998