TLC Cooking "Crab Cakes Canton"

Crab Cakes Canton

Crab Cakes Canton

YIELD Makes 6 servings (12 cakes)
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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:

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.
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.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	1/2
Vegetable	1/2

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