Maryland Crabcakes

Ingredients:

• 1 lb. cooked crabmeat, picked through for shells and cartilage
• 3/4 cup dried bread crumbs
• 2 shallots finely chopped
• 1/4 cup skim milk
• 3 tbsp reduced-calorie mayonnaise
• 2 tbsp finely chopped fresh parsley
• 1 tsp Chesapeake Bay seasoning
• 1/4 tsp ground white pepper
• 3 tbsp flour
• 1 tbsp butter
• 2 1/2 cups mixed green lettuce leaves

Makes 4 Servings

1.  In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.
2. Place the flour on a sheet of wax papper; lightly coat each cake on both sides.
3. In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes.

WW POINTS VALUE PER SERVING ( 2 cakes) 7 pts.

 

Note This recipe appears in the WW New Complete Cookbook. This recipe looked so good and I've always wanted to try Maryland Crab cakes. You can substitute canned crabmeat for the cooked crabmeat. If you cannot find Chesapeake Bay Seasoning, you can prepare a special blend of spices containing celery salt, paprika, allspice, cayenne and many other flavors. All these flavors give the crabcakes a fiery taste and tang. The crab cakes also make a great sandwich during the week.