Crab Cakes (low Calorie) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 ounce: Fresh white sandwich,
1 1/2 lbs: Fresh lump crabmeat, picked
-bread, abt 1 1/2 slices
-over,
3: Egg whites,
2 tsp: Olive oil,
1 tbsp: Mayonnaise,
1 1/2 tbsp: Fresh lemon juice,
1 tsp: Dry sherry,
1 1/2 tsp: Worcestershire sauce,
3: dr Hot pepper sauce,
1/4 tsp: Ground allspice, scant
1 1/4 tsp: Paprika,
1/4 tsp: Cayenne pepper, scant
1/4 tsp: + 1/8 tsp ground mustard,
3 tbsp: Minced fresh Italian,
1/4 tsp: + 1/8 tsp freshly ground,
-flat-leaf parsley,
-black pepper,
Directions:
Place the white bread in a food processor and process to soft crumbs.
Set aside. In a medium bowl, combine the egg whites, mayonnaise,
lemon juice, Worcestershire sauce, sherry, hot sauce, paprika, curry
powder, black pepper, mustard, allspice, cayenne and parsley. Add
the crabmeat and bread crumbs; toss with a fork to combine, taking
care not to break up the crab meat lumps. Shape the crab mixture
into twelve 2 1/2- to 3- inch patties and place them on a baking
sheet lined with waxed paper. Refrigerate for at least 20 minutes to
dry the patties slightly. (The patties can be made 1 day ahead;
covered with plastic wrap and refrigerated.) In a 10-inch non-stick
skillet, heat 1 teaspoon of the olive oil over moderate heat. Add 6
of the crab patties and fry until golden brown, about 3 minutes on
each side. Set the cooked patties aside in a warm oven while you fry
the other 6 patties in the remaining teaspoon of olive oil. Serve at
once. Makes 4 servings; 264 Calories per serving. [THE BALTIMORE SUN;
May 12, 1991] From: Dale Shipp Date: 09-16-94
Source from luhu.jp
Set aside. In a medium bowl, combine the egg whites, mayonnaise,
lemon juice, Worcestershire sauce, sherry, hot sauce, paprika, curry
powder, black pepper, mustard, allspice, cayenne and parsley. Add
the crabmeat and bread crumbs; toss with a fork to combine, taking
care not to break up the crab meat lumps. Shape the crab mixture
into twelve 2 1/2- to 3- inch patties and place them on a baking
sheet lined with waxed paper. Refrigerate for at least 20 minutes to
dry the patties slightly. (The patties can be made 1 day ahead;
covered with plastic wrap and refrigerated.) In a 10-inch non-stick
skillet, heat 1 teaspoon of the olive oil over moderate heat. Add 6
of the crab patties and fry until golden brown, about 3 minutes on
each side. Set the cooked patties aside in a warm oven while you fry
the other 6 patties in the remaining teaspoon of olive oil. Serve at
once. Makes 4 servings; 264 Calories per serving. [THE BALTIMORE SUN;
May 12, 1991] From: Dale Shipp Date: 09-16-94
Source from luhu.jp