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New England Crab Cakes

chef.cristian's picture
Ingredients
  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)
  Lemon wedges 5
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Browned
Dish: 
Cake
Ingredient: 
Crab
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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