Crab Cakes

By Kplmrm

Yield: 4 servings (serving size: 2 crab cakes)

Calories:203
Fat:5.3g (sat 0.8g,mono 1.7g,poly 2.1g)
Protein:23.4g
Carbohydrate:14.2g
Fiber:0.8g
Cholesterol:69mg
Iron:1.5mg
Sodium:624mg
Calcium:94mg

Ingredients

• 3 (1-ounce) slices white bread
• 1/4 cup chopped green onions
• 2 tablespoons reduced-fat mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce
• 2 large egg whites, lightly beaten
• 1 pound lump crabmeat, drained and shell pieces removed
• 1 teaspoon olive oil
• 4 lemon wedges

Details

Adapted from find.myrecipes.com

Preparation

Step 1

1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.