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Crab Cakes

Love.Food's picture
  Egg whites 2 , slightly beaten
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Finely chopped green onion 2 Tablespoon
  Dry mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Canned crabmeat 13 Ounce, drained, flaked, and cartilage removed (2 Cans, 6 1/2 Ounce Each)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Margarine 2 Teaspoon, melted

In a small mixing bowl stir together the egg whites, 1/3 cup bread crumbs, green onion, dry mustard and Worcestershire sauce.
Stir in the crabmeat.
In a shallow dish toss the 1/4 cup bread crumbs with melted margarine.
Shape crabmeat mixture into eight 2-inch patties.
Coat each patty with the bread crumb mixture.
Place on an ungreased baking sheet.
Bake in a 450° oven for 12 to 15 minutes or till golden, turning once.
If desired, serve with lemon wedges.

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