The Lowcountry Anglers Fishing Club

Crab Cakes 2

INGREDIENTS:

• 2 egg whites, lightly beaten
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh parsley
• 1 1/4 teaspoons Old Bay or Creole/Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 1/2 cup soft bread crumbs
• 1 pound fresh lump crabmeat, drained

PREPARATION:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter.

Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

Makes 4 servings.