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Course : Appetizer, Entree, Lunch
Type of Prep : Sauté
Cuisine : U.S. Regional
 
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Crab Cakes

From Diana Rattray,
Your Guide to Southern Food.
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Crab cakes with green onions and seasonings, from Coweyes Brown.

INGREDIENTS:

  • 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
  • 2 tbsp. reduced-fat mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • Several drops hot pepper sauce
  • 4 green onions, chopped
  • 2 Tbsps. dry mustard
  • Salt and freshly ground pepper, or to taste
  • 2 egg whites
  • 1 cup cracker crumbs
  • Olive oil spray

PREPARATION:

Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
Shared by Coweyes Brown

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