Crab cakes with green onions and seasonings, from Coweyes Brown.
INGREDIENTS:
2 6-1/2 oz. cans back fin 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
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
PREPARATION:
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.
INGREDIENTS:
2 6-1/2 oz. cans back fin 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
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
PREPARATION:
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.
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