Save on Pinterest

Chive Crab Cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min./batch
  • Makes
    12 crab cakes

Ingredients

  • 4 large egg whites
  • 1 large egg
  • 2 cups panko bread crumbs, divided
  • 6 tablespoons minced fresh 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 tablespoons canola oil
  • Lemon wedges, optional

Directions

  • In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  • Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-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. If desired, serve with lemon wedges.
Nutrition Facts
1 crab cake: 119 calories, 3g fat (0 saturated fat), 71mg cholesterol, 509mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 13g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • JCV4
    Nov 21, 2017

    This is great to use as an appetizer. I added some garlic to the mix, too. Make sure you refrigerate the mixture so it will hold together when cooking.

  • swissbeauty84
    Feb 2, 2013

    The recipe is very easy to make and quick to fry. I think that it could use a boost in flavor, but since I'm a novice cook I don't know what I will add. Right now, it's just my fiance and myself so the recipe allows for leftovers. I also used imitation crab meat. I would recommend this recipe to anyone looking for a quick meal with decent appeal.

  • ranson
    Jan 3, 2013

    No comment left

  • betsy_connors
    Jan 5, 2011

    No comment left

  • nyckatie
    Jan 5, 2011

    No comment left

  • sue947
    Feb 26, 2009

    Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used in Creme Brulee.

  • rjugau
    Jan 29, 2009

    I would like to cut this recipe in half but not sure how to divide up the eggs?

  • Carol
    Jan 29, 2009

    No comment left

  • Lin-Dser
    Mar 26, 2007

    No comment left