"Food is an important part of a balanced diet."--Fran Lebowitz

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 6-1/2 oz. cans lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
2 tbsp. reduced-fat mayonnaise
1 Tbsp. Worcestershire sauce
Several drops hot pepper sauce (Frank's Hot is my favorite)
4 green onions, chopped
2 Tbsps. dry mustard
Salt and freshly ground pepper, or to taste
2 egg whites
1 cup cracker crumbs
Olive oil spray

Directions:
Directions:
Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites.

Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.

Great served with hot chili or tarter sauce.

Personal Notes:
Personal Notes:
This recipe makes a great sandwich too. Use two crab cakes on a bun served with lettuce, tomato and tarter sauce.

 

 

 

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