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Maryland crab cakes

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Ingredients/Components

cooked crab meat, picked through for shell and cartilage - 1 lb
bread crumbs - 3/4 c
scallions, minced - 6 item
low-fat 1% milk - 1/4 c
reduced calorie mayonnaise - 3 Tbsp
minced parsley - 2 Tbsp
salt - 1/2 tsp
ground white pepper - 1/4 tsp
all-purpose flour - 3 Tbsp
reduced calorie margarine - 1 Tbsp
mixed green lettuce leaves

How to make maryland crab cakes:

In a large bowl, combine crab meat, bread crumbs, scallions, milk, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes. Cover with plastic wrap and refrigerate 1 hour. Place flour on a sheet of wax paper. Lightly coat each cake on both sides.

In a large, nonstick skillet, melt the margarine. Cook the crab cakes until gold and crispy, 4 to 5 minutes on each side. Line platter with greens; top with crab cakes. Makes 4 servings.

Per serving: 260 calories, 8 g total fat, 1 g saturated fat, 114 mg cholesterol, 849 mg sodium, 18 g total carbohydrates, 2 g dietary fiber and 26 g protein.

Recipe categories: Main dish, Shellfish, Crab.

Rating:

4.3

Average rating: 4.3, total votes: 4

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