Maryland Crab Cakes

Course : Seafoods
Serves: 8
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1 pound lump crabmeat -- shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 large egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil -- divided
6 slices lemon wedges -- (optional)

Preparation / Directions:

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 tablespooon 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. Serve with lemon wedges, if desired.


Nutritional Information:

132 Calories (kcal); 5g Total Fat; (32% calories from fat); 13g Protein; 9g Carbohydrate; 45mg Cholesterol; 426mg Sodium

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