Combine all salsa ingredients in a bowl and mix well; set aside while preparing crab cakes.
Pick through crabmeat to remove any shell and cartilage. Combine egg whites, green onion, parsley, mayonnaise, TABASCO® Sauce, Worcestershire sauce and salt in a medium bowl and mix well. Gently stir in crabmeat and 1 cup of the breadcrumbs just until combined. Shape mixture into six 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs in a shallow dish and coat both sides of patties with crumbs.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 3 of the patties to the skillet and cook 3 minutes on each side or until golden brown; repeat procedure with remaining 1 tablespoon oil and remaining 3 patties. Serve immediately with Pineapple Salsa.
Makes 6 servings.
This recipe is low in fat.
Per Serving: CALORIES 202g; PROTEIN 17g; CARB 19g; FIBER 1g; TOTAL FAT 7g; SATURATED FAT 1g; CHOL 59mg; SODIUM 661mg