- 2 medium peeled red potatoes
- 2 tablespoons reduced-fat mayonnaise
- ¼ teaspoon dry mustard
- ¾ teaspoon grated lemon rind
- 1 ½ teaspoons fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon hot pepper sauce
- 2 egg whites, lightly beaten
- 3 tablespoons minced fresh parsley
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped green onions
- ½ lb. Dungeness or lump crabmeat
- shell pieces removed
- ½ cup dry bread crumbs
- 2 tsps vegetable oil
- lemon wedges
ingredients
directions
1. Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill. |
2. Coarsely shred potatoes. |
3. Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well. |
4. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs. |
5. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden. |
6. Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake). |
Notes
 Serving Ideas : Serve with lemon wedges. |
Categories
Fish and Seafood