Snapguide
STEPS
INGREDIENTS
Gather the ingredients.

Gather the ingredients.

Drain crab meat, picking out shell & cartilage pieces.  In a bowl, mix crab meat, mayonnaise, Worcestershire sauce, hot pepper sauce, green onions, & dry mustard.  Then mix in egg whites.

Drain crab meat, picking out shell & cartilage pieces. In a bowl, mix crab meat, mayonnaise, Worcestershire sauce, hot pepper sauce, green onions, & dry mustard. Then mix in egg whites.

Place cracker crumbs in a plate and lightly season with salt & pepper.

Place cracker crumbs in a plate and lightly season with salt & pepper.

Lightly coat nonstick skillet with olive oil spay and place over medium heat.

Lightly coat nonstick skillet with olive oil spay and place over medium heat.

Shape crab cakes into patties 4 in. in diameter. Lay crab cakes in cracker crumbs and coat both sides. Add crab cakes to heated skillet and cook each side for 5 minutes. Recipe by Coweyes Brown.

  • (2) 6 1/2 oz. cans or 3/4 lb. fresh lump crab meat
  • (2) tsp. low-fat mayonnaise
  • (1) Tbsp. Worcestershire sauce
  • Several drops hot sauce
  • (4) Green onions, chopped
  • (2) Tbsp. Dry mustard
  • Salt & pepper to taste
  • (2) Egg whites
  • (1) Cup saltine cracker crumbs
  • Olive oil spray