Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  lump crabmeat
  2          teaspoons  black pepper
     1/2      teaspoon  freshly ground white pepper
  1           teaspoon  diced green chiles
  1                cup  heavy cream
  1                cup  tomato concasse
  1         tablespoon  tomato paste
     1/4           cup  scallions
     1/4      teaspoon  salt
     1/4           cup  butter
     1/4           cup  olive oil
     1/3           cup  freshly grated parmesan chee
  48            slices  sun-dried tomatoes
     1/3           cup  parsley

Preparation:

Combine 1 pound of the crabmeat, black pepper, white pepper, green chiles, and cream in a food processor pulse just until mixed, but not pureed transfer to a large bowl add tomato, tomato paste, onions, and the remaining 4 pounds crab-stir to blend well season to taste with salt form into 2-inch diameter 1/2-inch thick cakes place on a greased baking sheet cover with plastic wrap and chill for 1-12 hours preheat oven to 425 degrees whisk together butter and oil brush liberally onto tops of crab cakes dust lightly with parmesan cheese bake @ 425 for 5 minutes garnish with a strip of sun dried tomato and parsley remove to a serving platter serve hot

Nutritional Information:

165 Calories (kcal); 9g Total Fat; (49% calories from fat); 18g Protein; 3g Carbohydrate; 93mg Cholesterol; 413mg Sodium