1 lb lump crabmeat, shell pieces removed (we used canned)
1-1/3 cups fresh bread crumbs, divided
1/3 cup green onions, minced
1/3 cup fresh parsley, chopped
2 Tbsp lemon juice
1 Tbsp 2% low-fat milk
1 tsp hot sauce
1/2 tsp salt
1/4 tsp black pepper
4 egg whites
1-1/3 cups fresh bread crumbs
2 Tbsp 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" wide and 1/2" thick. Heat 1 tablespoon 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 and remoulade sauce.


8 servings


Cooking Club