• 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
  • teaspoon salt
  • 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


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).


Serving Ideas : Serve with lemon wedges.


Fish and Seafood


Cooking Light, Jul/Aug 1995, page 56


6 servings

preparation times

• Start to finish: 11 Minutes