Ingredients

• 2 Tbsp butter
• 1/4 cup green onion, finely chopped
• 1/4 cup red or green bell pepper, finely chopped
• 1 tsp Worcestershire sauce
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, minced
• 8 oz. crab meat
• 1/4 tsp hot pepper sauce
• 1/2 cup dry unseasoned bread crumbs
• 1/4 tsp white pepper
• 2 egg whites, beaten to a froth
• 1 lime, cut into 6 wedges

Directions

1. Melt the butter in a skillet, add the onion and parsley and sauté the vegetables over medium-heat for 3 minutes, Stirring often. Reduce the heat to low and add the remaining ingredients, except the egg whites, and cook about 3 minutes longer, stirring gently to keep the mixture light. Remove the skillet from the heat, allow the contents to cool a bit, then gently fold in the egg whites. Lightly shape the mixture into six cakes. Spray a nonstick skillet with cooking spray and heat it to medium-high. Sauté the cakes for 5 minutes on each side. Serve with tartar sauce or cocktail sauce. Serves 6

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