Crab Cakes Northwest Style

Ingredients

• 2 Tbs olive oil, divided

• 3 medium shallots, minced

• 2 cups crab meat, fresh

• 1 Tbs lemon juice, freshly squeezed

• 2 medium egg whites

• 2 Tbs lowfat mayonnaise

• 1/2 cup bread crumbs, divided

• 1 tsp mustard

• 1/2 tsp curry powder

• 1 Tbs parsley, finely chopped

• 1/4 tsp salt

• 1/2 tsp pepper

• 1/4 cup bread crumbs

• 1 Tbs olive oil

A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.

Directions

• Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.
• Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper.Cover and chill for 1–3 hours.
• When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
• Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.