People often exclaim with pleasure when eating crab. Its rich and distinctive flavor is wonderful in itself, but the robust flavor of crab also works well in sauces, salads, and cakes. The delicious meat forms a base that can withstand the complexity of the added flavors.

Crab cakes are an American classic with its origins in colonial times. They can be served as a main dish, but people also receive them as an aperitif. Note that crab cakes need to be refrigerated for an hour before frying, so allow a couple of hours to prepare.

Recipe ingredients:

1-1 / 2 pounds chunk crab meat, flaked

3 green onions

1/4 cup parsley

3 tablespoons low-fat plain yogurt

3 tablespoons lemon juice

2 cloves of garlic

1-1 / 2 teaspoons dry mustard

1-1 / 2 teaspoons Worcestershire sauce

1/4 teaspoon of salt

1/2 teaspoon hot red pepper sauce

1 cup of breadcrumbs

3 large egg whites

4 tablespoons vegetable oil

3 lemons, unpeeled

 

Prepare your ingredients by finely chopping the chives and mincing the parsley and garlic. Then, in a large bowl, mix the shredded crab meat with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Worcestershire sauce, salt, and red pepper sauce. After mixing these ingredients, add 1/4 cup of the breadcrumbs.

 

Now in another bowl, beat the whites with an electric mixer until soft peaks form. The soft peaks are evident when you lift the beaters from the beaten egg whites and the mountain-shaped peaks rise but the tips spill out. When the egg whites are done, mix them with the crab mixture. Folding is a gentle shaking motion from top to bottom. Take the crab mixture now and shape it into twelve 4-inch round cakes. On a large sheet of wax paper, spread the remaining breadcrumbs and dip the cakes in the breadcrumbs on both sides. Refrigerate the cakes for an hour.

 

Heat a large skillet over high heat and add 1 tablespoon of oil. Fry the crab cakes for 3 minutes on each side. Add the remaining tablespoons of oil as needed until all the crab cakes are fried.

 

Thinly slice the lemons and decorate the crab cakes with them. Serve with tartar sauce and enjoy.