Maryland Crab Cakes

Serves 4 • Photo

• 1 pound lump crabmeat, picked over
• ¾ cup fresh whole wheat bread crumbs (about 1½ slices)
• 2 shallots, finely chopped
• ¼ cup low-fat (1%) milk
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon Old Bay Seasoning
• ¼ teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 teaspoon olive oil
• 3 cups lightly packed mixed baby salad greens
• Lemon wedges

1 Gently mix together crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Old Bay Seasoning, and pepper in large bowl until mixed well. With damp hands, shape mixture into 8 patties; cover with plastic wrap and refrigerate until firm, at least 1 hour or up to 6 hours.

2 Put flour on sheet of wax paper; lightly coat each crab cake with flour.

3 Melt butter with oil in large nonstick skillet over medium heat. Add crab cakes and cook until golden brown and heated through, about 4 minutes per side. Line platter with salad greens; place crab cakes and lemon wedges on top.

Per serving (2 cakes and 1¼ cups greens): 275 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 134 mg Chol, 637 mg Sod, 14 g Total Carb, 2 g Sugar, 2 g Fib, 30 g Prot, 162 mg Calc. PointsPlus value: 7

Cook’s Note

German immigrant Gustav Brunn created Old Bay Seasoning 70 years ago in Baltimore, where he owned a spice business.