Light Crab Cakes

• 1 lb lump crab
• 2 1/3 cups breadcrumbs
• 1/3 cup minced chives or 1/3 cup scallion
• 1/3 cup minced fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk
• 1 teaspoon Tabasco sauce
• 3/4 teaspoon Old Bay Seasoning
• 1/4 teaspoon fresh ground pepper
• 4 egg whites
• 2 tablespoons oil, for pan frying

1. Reserve 1 cup of the bread crumbs to coat crab cakes.
2. Mix remaining ingredients well, adding crab last and coating gently.
3. Shape into eight 1/2 inch thick patties.
4. Coat patties with remaining bread crumbs.
5. Heat 1 tbsp oil in 9 inch skillet over medium high heat.
6. Gently place 4 patties in skillet.
7. Cook for 3 minutes per side.
8. Repeat with remaining 4 patties.

lump crab, breadcrumbs, chives, parsley, lemon juice, milk, tabasco sauce, bay seasoning, fresh ground pepper, egg whites, oil

Taken from www.food.com/recipe/light-crab-cakes-422984 (may not work)