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Chive Crab Cakes

 Chive Crab Cakes
These tasty crab cakes from Cindy Worth of Lapwai, Idaho are perfect for appetizers, or try them with a salad for a light meal.
6 ServingsPrep: 20 min. + chilling Cook: 10 min./batch

Ingredients

  • 4 egg whites
  • 1 egg
  • 6 tablespoons minced chives
  • 3 tablespoons King Arthur Unbleached 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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Chive Crab Cakes (continued)

Nutritional Facts: 2 crab cakes equals 242 calories, 7 g fat (1 g saturated fat), 136 mg cholesterol, 731 mg sodium, 12 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.