Light Crab Cakes

Delicious crab cake recipe with fewer calories.

• Ready In: 21 mins
• Serves: 4
• Yields: 8 patties

Ingredients

• 1  lb  lump  crab
• 2 1⁄3 cups  breadcrumbs
• 1⁄3 cup  minced chives or 1⁄3 cup scallion
• 1⁄3 cup  minced fresh parsley
• 2  tablespoons fresh lemon juice
• 1  tablespoon milk
• 1  teaspoon Tabasco sauce
• 3⁄4 teaspoon  Old Bay Seasoning
• 1⁄4 teaspoon fresh ground pepper
• 4  egg whites
• 2  tablespoons  oil, for pan frying

Directions

1. Reserve 1 cup of the bread crumbs to coat crab cakes.
2. Mix remaining ingredients well, adding crab last and coating gently.
3. Shape into eight 1/2 inch thick patties.
4. Coat patties with remaining bread crumbs.
5. Heat 1 tbsp oil in 9 inch skillet over medium high heat.
6. Gently place 4 patties in skillet.
7. Cook for 3 minutes per side.
8. Repeat with remaining 4 patties.