Name: Maryland Crab Cakes
Ingredients: 1 lb Lump crabmeat, shell pieces removed; 1 1/3 c Fresh breadcrumbs; 1/3 c Minced green onions; 1/3 c Chopped fresh parsley; 2 tb Lemon juice; 1 tb 2% low-fat milk; 1 ts Hot sauce; 1/2 ts Salt; 1/4 ts Pepper; 4 Egg whites; 1 1/3 c Fresh breadcrumbs; 2 tb Vegetable oil, divided; Lemon wedges, (optional)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy, Eggs, Vegetables		Fish and, Seafood	8	Servings

INGREDIENTS

1	lb	Lump crabmeat, shell pieces removed
1 1/3	c	Fresh breadcrumbs
1/3	c	Minced green onions
1/3	c	Chopped fresh parsley
2	tb	Lemon juice
1	tb	2% low-fat milk
1	ts	Hot sauce
1/2	ts	Salt
1/4	ts	Pepper
4		Egg whites
1 1/3	c	Fresh breadcrumbs
2	tb	Vegetable oil, divided
		Lemon wedges, (optional)

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 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. Yield: 8 servings.
Per serving: 368 Calories; 9g Fat (21% calories from fat); 20g Protein; 51g
Carbohydrate; 44mg Cholesterol; 804mg Sodium
Serving Ideas : Serve with lemon wedges, if desired.
Recipe by: Cooking Light, June 1995, page 85
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

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