New England Crab Cakes
|Celery stalk||1 , finely chopped|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Egg whites||6 , lightly beaten|
|Plain bread crumbs||1 Cup (16 tbs) (Fine Dry)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Canned crab meat||12 Ounce, drained and flaked (2 Cans Of 6 Ounce Each)|
Spray an unheated large skillet with no-stick spray.
Add the celery, onions and parsley.
Cook and stir over medium heat until tender.
Remove from the heat.
In a medium bowl, stir together the egg whites, 3/4 cup of the bread crumbs, Worcestershire sauce and mustard.
Stir in the celery mixture and crab meat.
Using about 1/3 cup of crab mixture for each, shape into 1/2" thick patties.
Goat patties with the remaining 1/4 cup bread crumbs.
Spray the skillet again with the no-stick spray.
Add the crab patties.
Cook over medium heat about 3 minutes or until golden brown.
Turn the patties over and cook about 3 minutes more or until golden brown.
Serve warm with lemon wedges.