1 lb Lump crabmeat; shelled
1 1/3 c Fresh breadcrumbs
1/3 c Fresh parsley; chopped
1/3 c Green onion; minced
2 tb Low-fat milk
1 ts Hot sauce
1/2 ts Salt
1/4 ts Pepper
4 Egg whites
1 1/3 c Breadcrumbs
2 tb Vegetable oil; divided
Lemon wedges
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. 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 brown. Repeat.
Serving Ideas : serve with lemon wedges
Yields
1 Servings