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
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
Reviews
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.
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.
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Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used in Creme Brulee.
I would like to cut this recipe in half but not sure how to divide up the eggs?
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