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Ingredients
2 (6 1/2 oz) Cans back fin lump crab meat
OR
3/4 Pound fresh crab
2 Tablespoons mayonnaise
1 Tablespoon Worcestershire sauce
Several drops hot pepper sauce
4 Green onions, chopped
2 Tablespoons dry mustard
Salt & freshly ground pepper, to taste
2 Egg whites
1 Cup cracker crumbs
Olive oil spray
Instructions
Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4� across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.