Dungeness Crab Cakes

Course : Seafoods
Serves: 6
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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 large 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
6 slices lemon wedges

Preparation / Directions:

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.

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