ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maryland Crab Cakes

Yield 8 servings
Try making these Maryland Crab Cakes when you're craving a good seafood meal. Cook until golden brown and serve with lemon wedges for a fresh and delicious appetizer or dinner.

Ingredients

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

Nutrition Information

  • calories 141
  • caloriesfromfat 32 %
  • fat 5 g
  • satfat 0.9 g
  • monofat 1.4 g
  • polyfat 2.2 g
  • protein 14.7 g
  • carbohydrate 8.6 g
  • fiber 0.5 g
  • cholesterol 57 mg
  • iron 1.1 mg
  • sodium 415 mg
  • calcium 81 mg

How to Make It

  1. Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.

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