Lisa was at the helm tonight and whipped up these delicious crab cakes using a recipe found in Cooking Light. They turned out perfectly: crispy on the outside, hot and steamy on the inside — I loved all the minced green onions in there. We served the crab cakes along with some heirloom tomatoes, pictured, and a mushroom couscous.

Maryland Crab Cakes
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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.

8 Servings