Maryland Crab Cakes
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
1 lb lump crabmeat, shell pieces removed (Crawfish tail meat, shrimp, or lobster would work equally well here; I made mine with crawfish)
1 1/3 c. fresh breadcrumbs
1/3 c. minced green onions
1/3 c. chopped fresh parsley
2 T. lemon juice
1 T. 2% reduced fat milk (May use FF Milk)
1 tsp. hot sauce
1/2 tsp. salt
1/4 tsp. black pepper
4 lg. egg whites, lightly beaten
1 1/3 c. fresh breadcrumbs
2 T. vegetable oil, dividedRecipe
Combine first 10 ingredients in a bowl. Divide mixture into 8 equal portions; shape into a 1/2 inch thick patty. Place remaining 1 1/3 c. breadcrumbs in a shallow dish; dredge patties in breadcrumbs. Heat 1 T. vegetable oil in a large nonstick skillet over medium high heat. (I coated the skillet with cooking spray and used only 2 tsp. oil instead of a tablespoon.) Add 4 patties, and cook 3 min. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with 1 T. oil and remaining 4 patties. Serve with lemon wedges, if desired. Yield: 4 servings (serving size=2 patties).
Cal=282; Fat=10g; Protein=29.4g; Carb=17.2g; Fiber=1g; Chol=114mg; Sodium=830mg; Calc=162mg
4 servings
6 points
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