Crab Cakes

Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives

ingredients

1 pound lump crabmeat, drained and shell pieces removed
1/2 cup crushed whole wheat crackers (about 12 crackers)
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1/4 cup light mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Hungarian hot paprika
1/8 teaspoon freshly ground black pepper
3 large egg whites
Cooking spray
4 lemon wedges

directions

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1. Preheat broiler.
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2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.
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Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that’s not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil
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Yield
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4 servings (serving size: 1 crab cake and 1 wedge)
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Nutritional Information
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CALORIES 280(32% from fat); FAT 10.3g (sat 1.7g,mono 2.9g,poly 4.6g); IRON 1.6mg; CHOLESTEROL 72mg; CALCIUM 75mg; CARBOHYDRATE 21.9g; SODIUM 699mg; PROTEIN 25.2g; FIBER 3.4g