| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats, Vegetables | Fish and, Seafood | 6 | Servings | |
INGREDIENTS
| 2 | md | Peeled red potatoes |
| 2 | tb | Reduced-fat mayonnaise |
| 1/4 | ts | Dry mustard |
| 3/4 | ts | Grated lemon rind |
| 1 1/2 | ts | Fresh lemon juice |
| 1/8 | ts | Salt |
| 1/8 | ts | Hot pepper sauce |
| 2 | Egg whites, lightly beaten | |
| 3 | tb | Minced fresh parsley |
| 2 | tb | Finely chopped celery |
| 1 | tb | Finely chopped green onions |
| 1/2 | lb | Dungeness or lump crabmeat, shell pieces removed |
| 1/2 | c | Dry breadcrumbs |
| 2 | ts | Vegetable oil, divided |
| Lemon wedges | ||
| 3 | minutes or until golden. |
INSTRUCTIONS
Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill. Coarsely shred potatoes. Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake). Per serving: 128 Calories; 4g Fat (29% calories from fat); 10g Protein; 12g Carbohydrate; 30mg Cholesterol; 293mg Sodium Serving Ideas : Serve with lemon wedges. Recipe by: Cooking Light, Jul/Aug 1995, page 56 Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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