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LOCATION: Recipes >> Shellfish >> Crabcakes 17

Print this Recipe    Crabcakes 17

Maryland Crab Cakes

1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons, thinly sliced to garnish

In a large bowl, lightly toss the crab with the green onions,
parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning
if you wish, Worcestershire, salt, and redpepper sauce. Stir in
1/4 cup of the breadcrumbs.

In a small, clean bowl, beat the egg whites with an electric mixer
on High until soft peaks form, then fold into the crab mixture.
Form the mixture into 4-inch-round patties, about 1 inch thick.On
a piece of wax paper, spread the remaining 3/4 cup of bread crumbs
and use to coat each patty. Refrigerate for 1 hour.

In a 12-inch non stick skillet, heat 1 tablespoon of the oil over
moderately high heat. Cook the crab cakes for 3 minutes on each
side or until brown, adding the remaining 3 tablespoons of oil as
needed.Serve with the lemon slices and Tartar sauce.

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