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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Looking to try more healthy foods this new year? These are refreshing - you'll look foward to dinner as much as I do when making these! Ingredients:
10 1/2 ounces crabmeat, canned and drained |
1 -2 thai chile, seeded and chopped |
6 scallions, sliced |
5 ounces zucchini, grated |
4 ounces carrots, grated |
1 tablespoon cilantro |
2 tablespoons cornstarch |
2 egg whites |
cooking spray |
2/3 cup plain yogurt, preferably lowfat |
tabasco sauce, to taste |
2 teaspoons sesame seeds |
Directions:
1. Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro. Add cornstarch and mix well.
2. Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well.
3. Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet. Fry over low heat for 3-4 minutes, pressing down with the back of a spatula. Turn over halfway through cooking. Cook cakes in batches.
4. Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds. Spoon into small bowl and use as dipping sauce for crab cakes.
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