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Title: Low-Calorie Crab Cakes
Categories: Seafood Lowcal
Yield: 4 Servings
| 1 1/4 | oz | Bread, fresh white |
| 3 | Egg white | |
| 1 | tb | Mayonnaise |
| 1 1/2 | tb | Lemon juice |
| 1/2 | tb | Worcester sauce |
| 1 | ts | Sherry, dry |
| 3 | dr | Tabasco |
| 1 1/4 | ts | Paprika |
| 3/8 | ts | Curry powder |
| 3/8 | ts | Pepper, black |
| 3/8 | ts | Mustard, dry |
| 1/4 | ts | Allspice |
| 1/4 | ts | Cayenne |
| 3 | tb | Parsley, Italian; minced |
| 1 1/2 | lb | Crab, lump; picked over |
| 2 | ts | 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, Worcester 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" patties and place on a baking sheet lined with waxed paper. Refrig- erate 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" 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.
-- The Art of Low-Calorie Cooking Sally Schneider published in the Baltimore Sun; 5/12/91