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Maryland Crab Cakes

Yield 4 servings (serving size: 2 crab cakes)

Ingredients

  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 1/3 cups dry breadcrumbs
  • 1/3 cup minced green onions
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon 2% reduced-fat milk
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large egg whites, lightly beaten
  • 1 1/3 cups dry breadcrumbs
  • 2 tablespoons vegetable oil
  • Lemon wedges (optional)

Nutrition Information

  • calories 282
  • fat 10 g
  • satfat 1.8 g
  • protein 29.4 g
  • carbohydrate 17.2 g
  • cholesterol 114 mg
  • iron 2.2 mg
  • sodium 830 mg
  • caloriesfromfat 32 %
  • fiber 1 g
  • calcium 162 mg

How to Make It

  1. Combine first 10 ingredients in a bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

  2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with remaining oil and patties. Serve with lemon wedges, if desired.

Oxmoor House Healthy Eating Collection