Recipe: Low Calorie Crab Cakes

Low Calorie Crab Cakes
Source: The Art of Low-Calorie Cooking by Sally Schneider
Yield: 4 servings

1 1/4 oz bread, fresh white
3 egg white
1 tbsp mayonnaise
1 1/2 tbsp lemon juice
1/2 tbsp Worcestershire sauce
1 tsp sherry, dry
3 drop Tabasco
1 1/4 tsp paprika
3/8 tsp curry powder
3/8 tsp pepper, black
3/8 tsp mustard, dry
1/4 tsp allspice
1/4 tsp cayenne
3 tbsp parsley, Italian; minced
1 1/2 lb crab, lump; picked over
2 tsp olive oil

Place the bread in a food processor and process to soft crumbs. Set aside.

In a medium bowl, combine the egg whites, mayonnaise, lemon juice, Worcestershire sauce, sherry, Tabasco, paprika, curry powder, pepper, mustard, allspice, cayenne and parsley. Add the crab meat and bread crumbs and toss with a fork to combine, taking care not to break up the crab meat lumps. Shape the crab mixture into twelve 2 1/2 to 3-inch patties and place on a baking sheet lined with waxed paper. Refrigerate for at least 20 minutes to dry out the patties slightly. (The patties can be made up to one day ahead; cover with plastic wrap and refrigerate.)

In a 10-inch non-stick skillet, heat one teaspoon of the olive oil over moderate heat. Add six of the crab patties and fry until golden brown, about three minutes on each side. Set aside in a warm oven while you fry the other six patties with the remaining olive oil. Serve at once.