These savory crab cakes make a wonderful entree but are also great as an appetizer or side dish. They freeze and reheat so well, you may want to make a double batch.

Prep time: 10 minutes
Chilling time: 30 minutes
Cook time: 15 minutes


Yield: 4 servings

* 3/4 pound fresh or frozen, thawed crab (or sea legs), chopped
* 2 cups fresh bread crumbs made from 4 slices whole-wheat bread*
* 1/4 cup fresh parsley, chopped
* 2 scallions, chopped
* 2 tablespoons lemon juice
* 3 eggs
* Dash ground red pepper
* About 2 tablespoons olive oil

*Freshly made bread crumbs are recommended for the best texture.

1. Combine the crab with all ingredients except the olive oil. Shape into 10 two-inch cakes. Cover and refrigerate for 30 minutes.

2. Heat olive oil in a large skillet over medium-high heat until very hot but not smoking (bread crumbs should sizzle when dropped in oil). Add crab cakes a few at a time, being careful not to crowd the skillet. Cook until browned and crisp on both sides, about 1 to 2 minutes for each side.

Freezing: Let cakes chill, then wrap between layers of waxed paper. Wrap tightly in foil and freeze.

Reheating: For crispy cakes, reheat in the oven from frozen. Bake uncovered on a cookie sheet in a preheated 425-degree oven for about 10 minutes, or until heated through and crisp. Or warm in the microwave loosely covered with a paper towel, about 3 minutes per cake, or until heated through (cakes will not be crispy).

How kids can help: Mix all ingredients and form the crab cakes.
Per serving (1/10 recipe): 201 calories, 11 g protein, 13 g fat (2.5 g saturated), 13 g carbohydrate, 436 mg sodium, 171 mg cholesterol, 2.5 g fiber.