Dungeness crab cakes

6 servings

Ingredients

Quantity Ingredient
2 mediums Potatoes, red; peeled
2 tablespoons Mayonnaise; reduced fat
½ teaspoon Mustard, dry
¾ teaspoon Lemon rind; grated
1½ teaspoon Juice, lemon, fresh
⅓ teaspoon ;salt
⅛ teaspoon Pepper sauce, hot
2 Eggs; whites only; lightly beaten
3 tablespoons Parsley, fresh; minced
2 tablespoons Celery; chopped fine
1 tablespoon Gnions, green; chopped fine
½ pounds Crabmeant, Dungeness/lump shell pieces removed
½ cup Breadcrumbs, dry
2 teaspoons Oil; divided
Lemon wedges

Directions

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. Coarsely shred potatoes.

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. Divide mixture into 6 equal portions, shaping each into a ½" thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large non-stick skillet over medium heat.

Add 3 patties, and cook 3 minutes carefully turn over the patties, and cook for 3 minutes or until golden. Remove patties from skillet; set aside and keep warm. Repeat the procedure with the remaining oil and patties. Serve with lemon wedges.

Calories: 144 (24% from fat); Protein 10.9g; Fat 3.8g (sat 0.8g, mono 0.7g, poly 1.8g); Carb 15/5g; Fiber 1/3g; Chol 38mg; Iron 1.4mg; Sodium 310mg; calc 69mg

From: Cooking Light Magazine July/August 1995 Submitted By MARGARET YOUNG On 07-28-95

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