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LOCATION: Recipes >> Shellfish >> Crabcakes 04

Print this Recipe    Crabcakes 04

Maryland crab cakes
Yield: 4 servings

1 pound lump crab meat
1/2 cup calorie-reduced mayonnaise
2 egg whites, lightly beaten
2 teaspoons fresh lemon juice
Dash Tabasco, or to taste
Dash cayenne pepper, or to taste
1/2 teaspoon seafoods seasoning, such as Old Bay
2 tablespoons finely chopped fresh parsley

Pick through crab and discard any pieces of cartilage.

Combine all remaining ingredients and mix well. Add crab and again
mix well. Form into four 5-ounce cakes, about 1/2 cup each, and
place on a baking sheet that has been sprayed with a non-stick
vegetable coating. Cover with plastic wrap and refrigerate for at
least 1 hour.

To cook, place crab cakes under a hot broiler until the tops are
a golden brown, 3 to 5 minutes. Serve immediately.

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