LOCATION: Recipes >> Shellfish >> Crabcakes 09
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Crabcakes 09
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Crab Cakes
1 tbs. butter
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
16 ounces crab meat
1/2 cup dry, unseasoned bread crumbs
1 tbs. Dijon-style mustard
1 tsp. Worcestershire sauce
1 garlic clove, minced
dash hot pepper sauce or to taste
1/8 tsp. white pepper
2 egg whites, beaten until frothy
Melt butter in a skillet and saute green onions and parsley over
medium-high heat for 3 minutes, stirring often. Reduce heat to
low and add remaining ingredients, except egg whites, and cook
about 3 minutes longer, stirring gently to keep mixture light.
Remove from heat, cool a bit, then gently fold in beaten egg whites.
Lightly shape the mixture into 6 cakes. Cakes can then either be
sauted or broiled, about 5 minutes each side or until browned.
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