The Lowcountry Anglers Fishing Club

Crab Cakes

INGREDIENTS:

• 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
• 2 tbsp. reduced-fat mayonnaise
• 1 Tbsp. Worcestershire sauce
• Several drops hot pepper sauce
• 4 green onions, chopped
• 2 Tbsps. dry mustard
• Salt and freshly ground pepper, or to taste
• 2 egg whites
• 1 cup cracker crumbs
• Olive oil spray

PREPARATION:

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 inches 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.