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Crab Cakes

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  35 Minutes
  6 servings
Crabmeat is the star in these delicately seasoned cakes.
1   large egg white
1 pound  lump crabmeat, fresh or frozen and thawed picked over and patted dry
3/4 cup  fresh breadcrumbs  (see Tip)
2 tablespoons  reduced-fat mayonnaise
2 tablespoons  lemon juice
1   scallion trimmed and minced
3 tablespoons  finely diced red bell pepper
3 tablespoons  finely diced green bell pepper
1 tablespoon  chopped fresh parsley
1 teaspoon  Old Bay seasoning
1/8 teaspoon  freshly ground pepper
1/2 cup  fine dry breadcrumbs
Lemon wedges for garnish

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Stir egg white briskly with a fork. Add crabmeat, fresh breadcrumbs, mayonnaise, lemon juice, scallions, red and green bell peppers, parsley, Old Bay seasoning and pepper; mix well.

Coat a baking sheet with cooking spray. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. Lay each patty in the dry breadcrumbs, and then turn each to coat them well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet.

Preheat the broiler. Broil the crab cakes until nicely browned, 4 to 5 minutes. Turn them gently and broil until heated through and browned, 4 to 5 minutes longer. Serve hot, with lemon wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 154
Fat. Total: 3g
Protein: 17g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 60mg
Sodium: 511mg
% Cal. from Fat: 18%
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