Maryland Crab Cakes

Name: Maryland Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 315 milliliters dry breadcrumbs; 4 larges egg whites, lightly beaten; 79 milliliters chopped fresh parsley; 79 milliliters minced green onions; 1 teaspoon hot sauce; 2 Tbsps lemon juice; 1 Tbsp 2% reduced-fat milk; 454 grams lump crabmeat, drained and shell pieces removed; 0 teaspoons pepper; 1 teaspoons salt; 2 Tbsps vegetable oil

You can never have too many hor d'oeuvre recipes, so give Maryland Crab Cakes a try. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 464 calories, 34g of protein, and 12g of fat. This recipe serves 4. Head to the store and pick up hot sauce, salt, egg whites, and a few other things to make it today. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 10 ingredients in a bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.

Equipment you will use

Bowl

Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Ingredients you will need

Breadcrumbs

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 4 patties, and cook 3 minutes. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with remaining oil and patties.

Ingredients you will need

Cooking Oil

Serve with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

315milliliters

dry breadcrumbs 4larges

egg whites, lightly beaten 79milliliters

chopped fresh parsley 79milliliters

minced green onions 1teaspoon

hot sauce 2Tbsps

lemon juice 1Tbsp

2% reduced-fat milk 454grams

lump crabmeat, drained and shell pieces removed 0teaspoons

pepper 1teaspoons

salt 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.