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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
