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Healthier ~ Crab Cakes
Healthier ~ Crab Cakes
 
How can I take one of my favorite menu items, Maryland Crab Cakes, and make them healthier?
 
That has been my challenge since our trip to Maryland a few months ago.  Of course we all know that Marlyand is famous for its crab cakes and even Erie restaurants list their crab cakes as 'Marland Crab Cakes'.
 
In my recipe box I found two recipes that I had made in the past.  One recipe used egg whites (that's healthier), but both recipes fried the cakes in oil. (Unhealthy!)
I prefer broiled fish over fried fish, but can't imagine broiled crab cakes.  I never thought about BAKING crab cakes until I saw Jennie Geisler's Baked Crab Cake recipe in the Erie Times recently.
Let's try it out on the 'Master Taster'  ~ Dave
Good enough to try again w/ Mary's revisions

Mary's Crab Cakes 
One pound lump crab or crab pieces (not fake crab)
1/8 cup finely chopped onion (I prefer green onions) 1/3 cup finely chopped red or green peppers (red pepper is sweeter)
 Optional:1-2 tablespoons fresh chopped parsley
1/4 cup light mayo or fat-free mayo 2 egg whites ... more

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