I been wanting to make some of these so to save the recipes I thought this would be a good place.
Chuck.....
Maryland Crab Cakes
From Cooking Light
1 pound lump crabmeat, shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)
Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.
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Creole Crab Cakes...............
Ingredients
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1  egg, beaten
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
  Purchased tartar sauce
3 tablespoons finely chopped green sweet pepper
Directions
1. Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
2. Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
3. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 12 appetizer servings.
Chuck.....
Maryland Crab Cakes
From Cooking Light
1 pound lump crabmeat, shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil, divided
Lemon wedges (optional)
Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.
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Creole Crab Cakes...............
Ingredients
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1  egg, beaten
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
  Purchased tartar sauce
3 tablespoons finely chopped green sweet pepper
Directions
1. Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
2. Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
3. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 12 appetizer servings.