RECIPE INGREDIENTS
1 large egg white
1 pound lump crabmeat, fresh or frozen and thawed picked over and
patted dry
3/4 cup fresh breadcrumbs
2 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
1 scallion trimmed and minced
3 tablespoons finely diced red bell pepper
3 tablespoons finely diced green bell pepper
1 tablespoon chopped fresh parsley
1 teaspoon Old Bay seasoning
1/8 teaspoon freshly ground pepper
1/2 cup fine dry breadcrumbs
Lemon wedges for garnish
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich
bread.
Tear bread into pieces and process in a food processor until
coarse crumbs form.
One slice of bread makes about 1/3 cup crumbs.
DIRECTIONS
Stir egg white briskly with a fork. Add crabmeat, fresh
breadcrumbs,
mayonnaise, lemon juice, scallions, red and green bell peppers,
parsley, Old Bay seasoning and pepper; mix well.
Coat a baking sheet with cooking spray. Put the dry breadcrumbs in
a shallow dish.
Form the crab mixture into six 1/2-inch-thick patties. Lay each
patty in the dry breadcrumbs, and then turn each to
coat them well on all sides. Pat the crab cakes firmly into rounds
and then place them on the prepared baking sheet.
Preheat the broiler. Broil the crab cakes until nicely browned, 4
to 5 minutes.
Turn them gently and broil until heated through and browned, 4 to
5 minutes longer. Serve hot, with lemon wedges.