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Light Crab Cakes

DIRECTIONS

In a small nonstick skillet, melt 1 teaspoon of the butter or margarine, add the shallots and red bell pepper, and sauté the vegetables, stirring them, until the shallots are wilted. Add the vinegar, raise the heat, and boil the vinegar rapidly until it has evaporated. Set the skillet aside to cool.
Place the crabmeat in a large bowl, sprinkle it with the lemon juice, and blend in the cooled shallot-red bell pepper mixture. Stir in the egg whites, mayonnaise, parsley, Tabasco sauce, salt, and ground pepper. Cover the bowl, and chill the mixture for 2 hours or longer.
With moistened hands, mold the crab mixture into 8 patties, and coat the patties on both sides with the bread crumbs. Discard the extra crumbs.
In a nonstick skillet or griddle large enough to hold all 8 crab cakes, heat the olive oil or canola oil with the remaining 2 teaspoons of butter or margarine, and cook the crab cakes over medium heat for 4 minutes. (If you can cook only 4 crab cakes at a time, use half the oil and 1 remaining teaspoon of butter or margarine for each batch.) With a spatula, turn each crab cake carefully, and cook the cakes on the other side 4 minutes longer.