Crab Cakes Canton Photo
Crab Cakes Canton
Yield: Makes 6 servings (12 cakes)
Ingredients:
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)



 
Preparation:
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.*
*Crab cakes may be made ahead to this point; cover and refrigerate up to 24 hours before cooking.

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


This recipe appears in: Chinese

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