Crab Cakes
By
Erin Mascroft
@MumOfThree
1
These crab cakes not only taste good, they are figure friendly too at just 2 points!!
Ingredients
- 14 oz
- imitation crabmeat
- 3 c
- bread crumbs, whole wheat (i used 8 slices of weight watchers multi-grain bread made my own bread crumbs
- 1/2 c
- green onions, sliced
- 2 clove
- garlic, grated
- 2 tsp
- ginger, fresh, minced
- 4
- egg whites (or egg substitute) lightly beaten
- 2 Tbsp
- soy or teriyaki sauce
- 2 tsp
- sesame oil, divided
- 2 tsp
- vegetable oil, divided
How to Make Crab Cakes
- 1Break up the crab meat and combine in a meduim bowl with bread crumbs, green onions, garlic and ginger; mix well.
- 2Shape into 14 patties, about 1/2 inch thick and 2 inches in diameter.
Be patient, it does take some time to get the patties to stay together!
If making these ahead of time, after you have formed the patties, cover and refrigerate up to 24 hours before cooking. - 3Heat 1 teaspoon of Sesame oil and 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat.
Plece half of the crab cakes in skillet. Cook 2 minutes per side or until golden brown. Careful when turning, they do sometimes fall apart. Transfer to serving plate; keep warm.
Repeat with remaining sesame and vegetable oil and crab cakes.
Serve with Sweet and Sour sauce.
One crab cake is 2 points!
