Instructions: 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-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 teaspoon oil in a large nonstick 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.

Yield: 6 servings (serving
size: 1 crab cake).

Serving Ideas : Serve with lemon wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.