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Chive Crab Cakes

Total Time

Prep: 20 min. + chilling Cook: 10 min./batch

Makes

12 crab cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Chive Crab Cakes Recipe photo by Taste of Home
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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

  1. 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.
  2. 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.
  3. 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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