Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        peeled red potatoes
   2      tablespoons   reduced-fat mayonnaise
     1/4  teaspoon      dry mustard
     3/4  teaspoon      grated lemon rind
   1 1/2  teaspoons     fresh lemon juice
     1/8  teaspoon      salt
     1/8  teaspoon      hot pepper sauce
   2                    egg whites -- lightly beaten
   3      tablespoons   minced fresh parsley
   2      tablespoons   finely chopped celery
   1      tablespoon    finely chopped green onions
     1/2  pound         Dungeness or lump crabmeat - shell pieces removed
     1/2  cup           dry breadcrumbs
   2      teaspoons     vegetable oil -- divided
                        lemon wedges

Preparation:

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.