Maryland Crab Cakes

Recipe Ingredients

1 lb	454g / 16oz	Lump crabmeat
		Shell pieces removed
1 1/3 cups	194g / 6.8oz	Fresh breadcrumbs
1/3 cup	20g / 0.7oz	Minced green onions
1/3 cup	48g / 1.7oz	Chopped fresh parsley
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	2% low-fat milk
1 teaspoon	5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4		Egg whites
1 1/3 cups	194g / 6.8oz	Fresh breadcrumbs
2 tablespoons	30ml	Vegetable oil - divided
		Lemon wedges - (optional)

Recipe 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 tablespoon 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.

Source:
Cooking Light, June 1995, page 85

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