INGREDIENTS
7
ounces thawed frozen cooked crabmeat or imitation crabmeat, drained and flaked
1‑1/2
cups fresh whole wheat bread crumbs (about 3 slices)
1/4
cup thinly sliced green onions
1
clove garlic, minced
1
teaspoon minced fresh ginger
2
egg whites, lightly beaten
1
tablespoon teriyaki sauce
2
teaspoons vegetable oil, divided
Prepared sweet and sour sauce (optional)
PREPARATION:
- Combine crabmeat, bread crumbs, onions, garlic and ginger in medium bowl; mix well. Add egg whites and teriyaki sauce; mix well. Shape into patties about 1/2 inch thick and 2 inches in diameter.*
*Crab cakes may be made ahead to this point; cover and refrigerate up to 24 hours before cooking.
- Heat 1 teaspoon oil in large nonstick skillet over medium heat until hot. Add about half of crab cakes to skillet. Cook 2 minutes per side or until golden brown. Remove to warm serving plate; keep warm. Repeat with remaining 1 teaspoon oil and crab cakes. Serve with sweet and sour sauce, if desired.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
2 crab cakes
Sodium
480 mg
Protein
9 g
Fiber
<1 g
Carbohydrate
6 g
Cholesterol
18 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
27 %
Calories
84
DIETARY EXCHANGE:
Meat
1/2
Vegetable
1/2
