Lite maryland crab cakes

Yield: 1 Servings

Measure 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 \N Egg whites
1⅓ cup Breadcrumbs
2 tablespoons Vegetable oil; divided
\N \N Lemon wedges

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

Similar recipes