Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Potatoes, red; peeled
2 tb Mayonnaise; reduced fat
1/2 ts Mustard, dry
3/4 ts Lemon rind; grated
1 1/2 ts Juice, lemon, fresh
1/3 ts ;salt
1/8 ts Pepper sauce, hot
2 Eggs; whites only; lightly
-beaten
3 tb Parsley, fresh; minced
2 tb Celery; chopped fine
1 tb Gnions, green; chopped fine
1/2 lb Crabmeant, Dungeness/lump
-shell pieces removed
1/2 c Breadcrumbs, dry
2 ts Oil; divided
Lemon wedges

Place the potatoes in a medium saucepan; cover with water, and bring
to a boil. Reduce heat, and simmer for 15 minutes or until potatoes
are tender; drain. Let cool; cover and chill. Coarsely shred
potatoes.

Combine the mayonnaise and next 6 ingredients (mayonnaise through egg
whites) in a medium bowl; stir well. Add shredded potato, parsley,
celery, onions, and crabmeat; stir well. Divide mixture into 6 equal
portions, shaping each into a 1/2" thick patty. Place breadcrumbs in
a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large non-stick skillet over medium heat.
Add 3 patties, and cook 3 minutes carefully turn over the patties,
and cook for 3 minutes or until golden. Remove patties from skillet;
set aside and keep warm. Repeat the procedure with the remaining oil
and patties. Serve with lemon wedges.

Calories: 144 (24% from fat); Protein 10.9g; Fat 3.8g (sat 0.8g, mono
0.7g, poly 1.8g); Carb 15/5g; Fiber 1/3g; Chol 38mg; Iron 1.4mg;
Sodium 310mg; calc 69mg

From: Cooking Light Magazine July/August 1995
Submitted By MARGARET YOUNG On 07-28-95

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