Maryland Crab Cakes



4 servings (serving size: 2 crab cakes)

Recipe from

Oxmoor House

Nutritional 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


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)


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.

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.