4 servings
1 pound fresh lump crabmeat, shell pieces removed
1 1/3 cups soft breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites, lightly beaten
1 1/3 cups soft breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)

Combine first 10 ingredients in a bowl, and stir well. Shape mixture into 8 (1/2-inch-thick) patties. Place 11/3 cups soft breadcrumbs in a shallow dish, and coat patties with breadcrumbs.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 4 coated patties, and cook 3 minutes. Carefully turn patties, and cook 3 minutes or until patties are golden. Repeat procedure with remaining 1 tablespoon vegetable oil and remaining 4 coated patties. Serve crab cakes with lemon wedges, if desired.


Serving size: 2 crab cakes. Calories 282 (32% from fat) Protein 29.4g Fat 10.0g (sat 1.8g) Carbohydrate 17.2g Fiber 1.0g Cholesterol 114mg Iron 2.2mg Sodium 830mg Calcium 162mg