Dungeness Crab Cakes Course : Crab From: WelcometoAlaska.com Serves: 6 Ingredients: 2 medium peeled red potatoes 2 tablespoons reduced-fat mayonnaise 1/4 teaspoon dry mustard 3/4 teaspoon grated lemon rind 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon hot pepper sauce 2 egg whites -- lightly beaten 3 tablespoons minced fresh parsley 2 tablespoons finely chopped celery 1 tablespoon finely chopped green onions 1/2 pound Dungeness or lump crabmeat shell pieces removed 1/2 cup dry breadcrumbs 2 teaspoons vegetable oil -- divided lemon wedges

Preparation: Place the potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool; cover and chill. Coarsely shred potatoes. Combine the mayonnaise and next 6 ingredients (mayonnaise through egg whites) in a medium bowl; stir well. Add shredded potato, parsley, celery, onions, and crabmeat; stir well. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden. Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Yield: 6 servings (serving size: 1 crab cake). Serving Ideas : Serve with lemon wedges.