these family favorite crab cakes are flavored with green onions and seasonings. The reduced-fat mayonnaise and egg whites helps keep them light.

See Also

Fool-Proof Crab Cakes

Savory Crab Cakes

Eggplant Creole Appetizer With Crab Sauce

Ingredients

• 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
• 2 tbsp. reduced-fat mayonnaise
• 1 Tbsp. Worcestershire sauce
• Several drops hot pepper sauce
• 4 green onions, chopped
• 2 Tbsps. dry mustard
• Salt and freshly ground pepper, or to taste
• 2 egg whites
• 1 cup cracker crumbs
• Olive oil spray

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: 4 Servings

Preparation

Drain crab meat and flake with a fork, picking out any shell or cartilage.

Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.

Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper.

Roll crab cakes in crumbs, making sure both sides are coated.

Heat a nonstick skillet on medium heat.

Spray with olive oil spray.

Add crab cakes to the hot skillet and cook 5 minutes. Turn and cook 5 more minutes.

Shared by Coweyes Brown

4 Servings

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See Also

Main Recipe Index

Southern Food Home