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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These tasty crab cakes from Cindy Worth of Lapwai, Idaho are perfect for appetizers, or try them with a salad for a light meal. Ingredients:
4 egg whites |
1 egg |
6 tablespoons minced chives |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
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. Yield: 6 servings.
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