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Ruth Light

subheading: MARYLAND CRAB CAKES:

¼ c. Whole grain bread crumbs

1 Tsp. of baking powder

1 Tsp. of dried parsley

1 Tsp. of mustard powder

⅛ Tsp. of black pepper

2 Tsp. seafood seasoning

1 Tbsp. of light mayonnaise or sub with ( low fat plain Greek yogurt )

2 Tbsp. of coconut oil

1 Tsp. of Worcestershire sauce

¾ c. of egg whites

1 lb. of lump crab meat

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