Maryland Crab Cakes

POINTS per serving 6

1 Starch, 4 V-L Meat, 1 Fat

To make fresh breadcrumbs, process fresh or slightly stale bread in a blender or food processor.

serves: 4

2 crab cakes per serving




1 pound lump crabmeat, drained and shell pieces removed

1⅓ cups fresh breadcrumbs

⅓ cup minced green onions

⅓ cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon 2% reduced-fat milk

1 teaspoon hot sauce

½  teaspoon salt

¼ teaspoon pepper

4 large egg whites, lightly beaten

1⅓ cups fresh breadcrumbs

2 tablespoons vegetable oil, divided

Lemon wedges (optional)



1. Combine first 10 ingredients in a bowl, and toss well. Shape mixture into 8 (½ -inch-thick) patties. Place 1⅓ cups breadcrumbs in a pie plate or shal­low dish, and coat patties with breadcrumbs.


2. 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 patties are golden.  Repeat procedure with remaining oil and patties.  Serve with lemon wedges, if desired