Recipe for crab cakes

Crab meat is a delectable food. It has a sharp, rich taste that makes most people exclaim with pleasure. Crab is also well suited for blending into dips, salads, and cakes because its compelling flavor forms a foundation that can support the complexity of added flavors.

Crab cakes are an American classic with their origins in Colonial times. They can be served as a main course, but people welcome them as appetizers too. Please note that the crab cakes need to refrigerate for an hour before frying, so allow a couple hours for preparation. 

Recipe ingredients:

1-1/2 pounds lump crab meat, flaked

3 green onions

1/4 cup parsley

3 Tablespoons plain low-fat yogurt

3 Tablespoons lemon juice

2 cloves garlic

1-1/2 teaspoons dry mustard

1-1/2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/2 teaspoon hot red pepper sauce

1 cup plain bread crumbs

3 large egg whites

4 Tablespoons vegetable oil

3 unpeeled lemons

Prepare your ingredients by finely chopping the green onions and mincing the parsley and garlic. Then in a large bowl, toss the flaked crab meat with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Worcestershire sauce, salt, and red pepper sauce. After these ingredients are blended, stir in 1/4 cup bread crumbs.

Now in another bowl beat the egg whites with an electric mixer until soft peaks form. Soft peaks are evident when you lift the mixer beaters out of the whipped egg whites and mountain-shaped peaks rise but the tips slop over. When the egg whites are ready, fold them into the crab mixture. Folding is a gentle stirring motion from top to bottom. Take the crab mixture now and shape it into twelve 4-inch round cakes. On a large sheet of wax paper, spread the remaining bread crumbs and dip the cakes into the bread crumbs on both sides. Refrigerate the cakes for an hour.

Heat a large skillet on high and add 1 tablespoon oil. Fry the crab cakes for 3 minutes on each side. Add the remaining tablespoons of oil as needed until all the crab cakes are fried.

Slice your lemons thinly and garnish the crab cakes with them. Serve with tartar sauce and enjoy.

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