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Recipe from: Karl E. Moser (KE3NF)
1 ½ pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped, 6 tablespoons
¼ cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 ½ teaspoons dry mustard
1 ½ teaspoons Old Bay or Creole seasoning, optional1
1 ½ teaspoons Worcestershire sauce
¼ teaspoon salt, or to taste
½ teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons, thinly sliced to garnish
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and redpepper sauce. Stir in ¼ cup of the breadcrumbs.
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4 inch round patties, about 1 inch thick.On a piece of wax paper, spread the remaining ¾ cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.
In a 12 inch non stick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed.Serve with the lemon slices and Tartar sauce.
1 Crab cakes without Old Bay! Tell me it ain't so!