Crab Cakes Canton
Browse the recipe 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:
| 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 |