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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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“Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives.â€� —Nancee Melin, Tucson, AZ Ingredients:
1 pound lump crabmeat, drained and shell pieces removed |
1/2 cup crushed whole wheat crackers (about 12 crackers) |
1/3 cup finely chopped red bell pepper |
1/3 cup finely chopped green bell pepper |
1/4 cup light mayonnaise |
1 tablespoon chopped fresh parsley |
1 teaspoon garlic powder |
1 teaspoon prepared mustard |
2 teaspoons worcestershire sauce |
1/4 teaspoon hungarian hot paprika |
1/8 teaspoon freshly ground black pepper |
3 large egg whites |
cooking spray |
4 lemon wedges |
Directions:
1. Preheat broiler.
2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.
3. Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil
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