Serves 8–12
In a small bowl, combine vinegar, olive oil, shallots, white pepper and salt and whisk to blend. Spoon atop oysters or serve alongside.
Per serving (11/4 oz/33g-wt.): 50 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 2g protein, 3g total carbohydrate (0g dietary fiber, 0g sugar), 20mg cholesterol, 105mg sodium.
The secret to this recipe is using the finest jumbo lump crabmeat you can find.
Serves about 6
In a large bowl, break crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper. Add to crab, then stir in mayonnaise, egg and egg white. Combine well and gently form into 10 to 14 small cakes. Flatten cakes, cover and chill 30 minutes or until ready to fry (they can be prepared up to this point the night before).
Heat a half inch of oil in a heavy skillet over medium heat and fry crab cakes 2 to 3 minutes on each side, turning gently, until golden brown. Serve with lemon wedges and tartar sauce.
