| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs, Vegetables |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump crabmeat; shelled |
| 1 1/3 |
c |
Fresh breadcrumbs |
| 1/3 |
c |
Fresh parsley; chopped |
| 1/3 |
c |
Green onion; minced |
| 2 |
tb |
Low-fat milk |
| 1 |
ts |
Hot sauce |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Egg whites |
| 1 1/3 |
c |
Breadcrumbs |
| 2 |
tb |
Vegetable oil; divided |
|
|
Lemon wedges |
INSTRUCTIONS
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 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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