Dungeness Crab Cakes

Recipe Ingredients

2		Peeled red potatoes (medium)
2 tablespoons	30ml	Reduced-fat mayonnaise
1/4 teaspoon	1.3ml	Dry mustard
3/4 teaspoon	3.8ml	Grated lemon rind
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Hot pepper sauce
2		Egg whites - lightly beaten
3 tablespoons	45ml	Minced fresh parsley
2 tablespoons	30ml	Finely chopped celery
1 tablespoon	15ml	Finely chopped green onions
1/2 lb	227g / 8oz	Dungeness or lump crabmeat
		Shell pieces removed
1/2 cup	73g / 2.6oz	Dry breadcrumbs
2 teaspoons	10ml	Vegetable oil - divided
		Lemon wedges

Recipe 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 3 minutes or until golden.

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).

Serving Ideas : Serve with lemon wedges.

Source:
Cooking Light, Jul/Aug 1995, page 56

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