Crab Cakes

Ingredients:

2 Tbsp butter
1/4 cup green onion, finely chopped
1/4 cup red or green bell pepper, finely chopped
1 tsp Worcestershire sauce
1/4 cup finely chopped fresh parsley
1 clove garlic, minced
8 oz. crab meat
1/4 tsp hot pepper sauce
1/2 cup dry unseasoned bread crumbs
1/4 tsp white pepper
2 egg whites, beaten to a froth
1 lime, cut into 6 wedges

Directions
Melt the butter in a skillet, add the onion and parsley and sauté the vegetables over medium-heat for 3 minutes, Stirring often. Reduce the heat to low and add the remaining ingredients, except the egg whites, and cook about 3 minutes longer, stirring gently to keep the mixture light. Remove the skillet from the heat, allow the contents to cool a bit, then gently fold in the egg whites.

Lightly shape the mixture into six cakes. Spray a nonstick skillet with cooking spray and heat it to medium-high. Sauté the cakes for 5 minutes on each side. Serve with tartar sauce or cocktail sauce.