Date Posted: 7/12/2005
1 & 1/2 pounds lump crab meat, picked over & flaked
1/4 cup minced parsley
3 green onions, with tops, finely chopped
3 tablespoons plain yogurt
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 & 1/2 teaspoons of dry mustard
1 & 1/2 teaspoons Old Bay or similar seasoning
1 & 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
Garnish: 3 large unpeeled lemons, thinly sliced
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay, Worcestershire, salt & red pepper sauce. Stir in 1/4 cup of the bread crumbs.
In a small clean bowl, beat the egg whites with an electric mixer on high until soft peaks form, then fold into the crab mixture.
Form the mixture into twelve 4 inch round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs & use to coat each patty.
Refrigerate for 1 hour.
In a 12 inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed.
Serve with lemon slices & Tartar sauce.
These are, by far, the very best crab cakes I've ever had. The first time we made them, we were staying in a cottage at the Currituck Club & they have become a traditional dinner every time we come to OBX.