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Crab Cakes Canton

Crab Cakes Canton

Crab Cakes Canton


Makes 6 servings (12 cakes)


7 ounces thawed frozen cooked crabmeat or imitation crabmeat, drained and flaked
1-1/2 cups fresh whole wheat bread crumbs (about 3 slices)
1/4 cup thinly sliced green onions
1 clove garlic, minced
1 teaspoon minced fresh ginger
2 egg whites, lightly beaten
1 tablespoon teriyaki sauce
2 teaspoons vegetable oil, divided
Prepared sweet and sour sauce (optional)


  1. Combine crabmeat, bread crumbs, onions, garlic and ginger in medium bowl; mix well. Add egg whites and teriyaki sauce; mix well. Shape into patties about 1/2 inch thick and 2 inches in diameter.*
  2. Heat 1 teaspoon oil in large nonstick skillet over medium heat until hot. Add about half of crab cakes to skillet. Cook 2 minutes per side or until golden brown. Remove to warm serving plate; keep warm. Repeat with remaining 1 teaspoon oil and crab cakes. Serve with sweet and sour sauce, if desired.

Nutritional Information

Serving Size: 2 crab cakes
Sodium 480 mg
Protein 9 g
Fiber <1 g
Carbohydrate 6 g
Cholesterol 18 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 27 %
Calories 84

Dietary Exchange

Meat 1/2
Vegetable 1/2

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