Maryland Crab Cakes

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 32%
  • Fat: 5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 14.7g
  • Carbohydrate: 8.6g
  • Fiber: 0.5g
  • Cholesterol: 57mg
  • Iron: 1.1mg
  • Sodium: 415mg
  • Calcium: 81mg

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)

Preparation

  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.
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