Nutrition Facts

  • One serving:
  • 2 crab cakes
  • Calories:
  • 242
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 136 mg
  • Sodium:
  • 731 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 29 g
  • Diabetic Exchange:
  • 4 very lean meat, 1 starch, 1 fat.


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Chive Crab Cakes

Light & Tasty

These tasty crab cakes from Cindy Worth of Lapwai, Idaho are perfect for appetizers, or try them with a salad for a light meal.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 20 min. + chilling Cook: 10 min./batch

Ingredients:

  • 4 egg whites
  • 1 egg
  • 6 tablespoons minced chives
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 cups panko (Japanese) bread crumbs
  • 2 tablespoons canola oil

Directions:

In a large bowl, lightly beat the egg whites and egg. Add the chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
    Place bread crumbs in a shallow bowl. Drop crab mixture by 1/4 cupfuls into crumbs. Gently coat and shape into 3/4-in.-thick patties. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. Yield: 6 servings.


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