Balsamic Crab Cakes - cooking recipe

Ingredients

Crab Cakes
3/4 lb lump crabmeat, well drained
2 tablespoons roasted bell peppers, diced
2 tablespoons chopped fresh parsley
1 tablespoon sliced green onion
3 egg whites
Balsamic Dressing
1/3 cup balsamic vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh herbs (chef's choice)
salt and pepper
1 dash water

Preparation

---To Make The Dressing---.
In a blender or food processor, thoroughly mix the vinegar and mustard.
Then, with the motor running, slowly add the olive oil.
When the oil is well incorporated, add the fresh herbs, salt, pepper, water and mix thoroughly.
---To Make The Crab Cakes---.
Whip the egg whites until they are stiff.
Place all the other crab cake ingredients in a bowl and add the egg whites on top.
Blend and pat into 4 cakes.
Next heat a large skillet on high heat and cook all 4 at one time.
Pour in a little oil and fry on each side for 11/2 to 2 minutes.
Serve immediately on a bed of fresh seasonal greens with the balsamic dressing drizzled around.