Maryland Crab Cakes
•1 pound lump crabmeat, shell pieces removed
• 1/3 cups fresh breadcrumbs
• 1/3 cup minced green onions
• 1/3 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon 2% low-fat milk
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 egg whites
• 1 1/3 cups fresh breadcrumbs
• 2 tablespoons vegetable oil,
• divided Lemon wedges (optional)
Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.rnrnHeat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.rnrnMakes 8 servings.