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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


  • 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


  • 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.
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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