| 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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