Crab Cakes

• 1 pound lump crabmeat, drained and shell pieces removed
• 1/2 cup crushed whole wheat crackers (about 12 crackers)
• 1/3 cup finely chopped red bell pepper
• 1/3 cup finely chopped green bell pepper
• 1/4 cup light mayonnaise
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon Hungarian hot paprika
• 1/8 teaspoon freshly ground black pepper
• 3 large egg whites
• Cooking spray
• 4 lemon wedges

1. Preheat broiler.
2. Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.
3. Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). -Karen MacNeil

lump crabmeat, whole wheat crackers, red bell pepper, green bell pepper, light mayonnaise, parsley, garlic, mustard, worcestershire sauce, paprika, freshly ground black pepper, egg whites, cooking spray, lemon wedges

Taken from www.myrecipes.com/recipe/crab-cakes-4 (may not work)