Crab Cakes

By á-3189

from Eating Well magazine

Ingredients

• 2 cans (6 oz. each0 crabmeat, drained
• 1 cup bread crumbs, made from day-old sourdough or similar bread
• 1/4 cup reduced fat mayonnaise
• 1 egg white, beaten until frothy
• 2 Tbsp. fresh lemon juice
• 2 medium-sized green onions, chopped
• 2 Tbsp. chopped green bell pepper
• 2 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
• 1/2 tsp. Old Bay seasoning or to taste
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fine dry bread crumbs
• 1 1/2 Tbsp. vegetable oil
• hot pepper sauce (optional)

Preparation

Step 1

Preheat oven to 450.
Mix crab, 1 cup bread crumbs, mayonnaise, egg white,lemon juice,green onions, bell pepper, parsley, Old Bay and pepper. Shape into 6 patties (mixture will be very moist). Dredge patties in dry bread crumbs, reshaping if necessary.

Brush oil evenly on a large ovenproof skillet. Heat over medium-high. Add crab cakes. Cook until golden brown, about 1 to 2 minutes.

Carefully flip cakes over. Place skillet in oven. Bake 10 to 12 minutes or until heated through.