Printable | Taste of Home

Chive Crab Cakes

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

In a large bowl, lightly beat the egg whites and egg. Add the chives,

Printed from tasteofhome.com Oct 8, 2008

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Chive Crab Cakes cont.

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.