| 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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