1 cup egg whites
2 tablespoons of lemon Juice
1 teaspoon ground ginger
4 teaspoons of Old Bay seasoning
1/4 cup chopped parsley
2 tablespoons of chives
4 cups fresh lump crabmeat
1/4 crushed oyster crackers (or substitute breadcrumbs)
Oil for sauteing
breadcrumbs for dredging
1/4 cup of yellow mustard
1/2 cup of mayonnaise
4 teaspoons of lemon juice
1. Hand blend the egg whites, lemon juice, ground dry ginger, Old Bay Seasoning, chopped parsley, chives, crab meat and oyster crackers together. Cover and refrigerate for 15 to 30 minutes
2. Form the crab mixture into 4 patties using about 1/2 cup of the mixture for each patty.
3. Dredge each patty in the breadcrumbs and place in the hot oil. Cook each side of the cake for 2 to 3 minutes, until the crust turn golden. Remove and drain the excess oil using paper towels.
While the crab mixture refrigerates make the sauce.
1. Mix the mayonnaise, musted and lemon juice thoroughly and refrigerate.
Serve with potatoes and asparagus and the sauce to the side of the crab cakes.
Source: Chef Rick Steffan recipe from Burt Wolf’s book “Eating Well”