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Maryland Crab Cakes

Cooking Light

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Worthy of a Special Occasion

Yield: 8 servings

Ingredients

  • 1  pound  lump crabmeat, shell pieces removed
  • 1 1/3  cups  fresh breadcrumbs
  • 1/3  cup  minced green onions
  • 1/3  cup  chopped fresh parsley
  • 2  tablespoons  lemon juice
  • 1  tablespoon  2% low-fat milk
  • 1  teaspoon  hot sauce
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 4  egg whites
  • 1 1/3  cups  fresh breadcrumbs
  • 2  tablespoons  vegetable oil, divided
  • Lemon wedges (optional)

Preparation

Combine 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 tablespooon 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. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

Nutritional Information

Calories:
141 (32% from fat)
Fat:
5g (sat 0.9g,mono 1.4g,poly 2.2g)
Protein:
14.7g
Carbohydrate:
8.6g
Fiber:
0.5g
Cholesterol:
57mg
Iron:
1.1mg
Sodium:
415mg
Calcium:
81mg
Cooking Light, JUNE 1995