On the Grille

DEAR SOS: I had the greatest crab cakes at the Grille at Park Circle in Hagerstown, Md., in February. They were called Chunky Crab Cakes. I hope you can get the recipe.

DONNA HINES

Pico Rivera

DEAR DONNA: Chef Monte Jones of the Grille uses jumbo lump backfin crab meat to make his Maryland crab cakes. Most markets carry it. Jones also uses Old Bay Seasoning, but any any seafood-poultry seasoning powder would work.

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THE GRILLE’S MARYLAND CRAB CAKES

1 pound lump crab meat, cleaned

1/4 cup fresh white bread crumbs, without crust

2 tablespoons low-fat mayonnaise

1 teaspoon Dijon mustard

1 egg, beaten

1 teaspoon seafood seasoning powder

Dash Worcestershire sauce

Dash hot pepper sauce

Juice of 1/2 lemon

Pinch salt

White pepper

Gently fold together crab meat and bread crumbs, being careful not to break lump crab meat.

Combine mayonnaise, mustard, egg, seafood seasoning, Worcestershire sauce, hot sauce, lemon juice and salt and pepper in separate bowl and mix well.

Gently fold crab meat mixture into sauce mixture until thoroughly mixed. Shape into 4 cakes. Bake in greased jellyroll pan at 400 degrees until golden brown, 20 to 25 minutes.

4 crab cakes. Each cake:

165 calories; 589 mg sodium; 72 mg cholesterol; 4 grams fat; 5 grams carbohydrates; 25 grams protein; 0.02 gram fiber.