Ingredients:
- 2 egg whites, lightly beaten
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fresh parsley
- 1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1/2 cup soft bread crumbs
- 1 pound fresh lump crabmeat, drained
Preparation:
Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.
Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
Makes 4 servings.
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Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
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