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Crab Cakes

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 crab cake and 1 wedge)
“Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives.â€� —Nancee Melin, Tucson, AZ

Ingredients

  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1/2 cup crushed whole wheat crackers (about 12 crackers)
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup finely chopped green bell pepper
  • 1/4 cup light mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon prepared mustard
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Hungarian hot paprika
  • 1/8 teaspoon freshly ground black pepper
  • 3 large egg whites
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 280
  • caloriesfromfat 32 %
  • fat 10.3 g
  • satfat 1.7 g
  • monofat 2.9 g
  • polyfat 4.6 g
  • protein 25.2 g
  • carbohydrate 21.9 g
  • fiber 3.4 g
  • cholesterol 72 mg
  • iron 1.6 mg
  • sodium 699 mg
  • calcium 75 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.

  3. Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil