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

Maryland Crab Cakes might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 464 calories, 34g of protein, and 12g of fat per serving. This recipe serves 4. Not From preparation to the plate, this recipe takes roughly 45 minutes. If you have breadcrumbs, lemon juice, green onions, and a few other ingredients on hand, you can make it. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert.

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

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau