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Crab Cakes

2 egg whites, lightly beaten 
2 tablespoons mayonnaise 
2 teaspoons chopped fresh parsley 
1 1/4 teaspoons Old Bay or Creole/Cajun seasoning 
1 teaspoon Worcestershire sauce 
1/4 teaspoon ground black pepper 
1 teaspoon dry mustard 
1/2 cup soft bread crumbs 
1 pound fresh lump crabmeat, drained 

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.
Makes 4 servings.