Maryland Crab Cakes
Ingredients
- 1 1/2 pound lump crab meat, picked over and flaked
- 3 green onions, with tops, finely chopped (6 tablespoons)
- 1/4 cup minced parsley
- 3 tablespoon plain low-fat yogurt
- 3 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoon dry mustard
- 1 1/2 teaspoon Old Bay or Creole seasoning (optional)
- 1 1/2 teaspoon 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 tablespoon vegetable oil
- 3 large unpeeled lemons, thinly sliced to garnish
Instructions
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.