Crab Cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14
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

By Erin Mascroft
@MumOfThree

These crab cakes not only taste good, they are figure friendly too at just 2 points!!

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

Prep:

20 Min

Cook:

10 Min

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
Add Ingredients to Grocery List

How to Make Crab Cakes

Step-by-Step

Break up the crab meat and combine in a meduim bowl with bread crumbs, green onions, garlic and ginger; mix well.
Shape 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.
Heat 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!