Monday, November 5, 2007

Chive Crab Cakes

Prep: 20 minutes
Cook: 10 minutes
Yield: 6 servings

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, 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.

Tips and Tricks
Omit the pepper sauce if you don't care for spicy food. Fresh crabmeat works well also. These crab cakes are perfect for appetizers, or serve them with a salad and fresh fruit for a light meal.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Older kids can shape crab cakes.

Nutrition 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
4 very lean meat, 1 starch, 1 fat

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