Serve these crab cakes with Balsamic Tartar Sauce and fresh lemon wedges. (The analysis does not include the tartar sauce.)
Combine first 5 ingredients in a medium bowl; stir gently. Stir in beaten egg, mayonnaise, and milk. Shape crabmeat mixture into 6 (3-inch) patties. Dredge patties in flour.
Heat oil in a large nonstick skillet over medium heat. Add patties, and cook 4 minutes on each side or until lightly browned.
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