| INGREDIENTS |
2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb.
fresh crab (about 2-1/2 cups)
2 tbsp. reduced-fat mayonnaise and 1 Tbsp. Worchestershire sauce
Several drops hot pepper sauce
4 scallions, chopped
2 Tbsps. dry mustard
Salt and freshly ground pepper, or to taste
2 egg whites
1 cup cracker crumbs
Olive oil spray
| METHOD |
Drain crab meat. Flake meat with a fork while picking out any shell or cartilage. Add the mayonnaise, Worcestershire sauce, hot pepper, pepper and salt .
Blend egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
