Title: Maryland Crab Cakes
Categories: Fish and, Seafood
Yield: 8 Servings

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)

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.