Dungeness Crab Cakes

Categories: Fish and | Seafood

Serves: 6 Servings

Ingredients:

2 md Peeled red potatoes
2 tb Reduced-fat mayonnaise
1/4 ts Dry mustard
3/4 ts Grated lemon rind
1 1/2 ts Fresh lemon juice
1/8 ts Salt
1/8 ts Hot pepper sauce
2 Egg whites, lightly beaten
3 tb Minced fresh parsley
2 tb Finely chopped celery
1 tb Finely chopped green onions
1/2 lb Dungeness or lump crabmeat,
-shell pieces removed
1/2 c Dry breadcrumbs
2 ts Vegetable oil, divided
Lemon wedges

Instructions:
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).

Per serving: 128 Calories; 4g Fat (29% calories from fat); 10g Protein; 12g
Carbohydrate; 30mg Cholesterol; 293mg Sodium

Serving Ideas : Serve with lemon wedges.

Recipe by: Cooking Light, Jul/Aug 1995, page 56

Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.

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