crab cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 10 min
Yield: 14
Ingredients: 14 ounce(s) imitation crabmeat; 3 cup(s) bread crumbs, whole wheat (i used 8 slices of weight watchers multi-grain bread made my own bread crumbs; 1/2 cup(s) green onions, sliced; 2 clove(s) garlic, grated; 2 teaspoon(s) ginger, fresh, minced; 4 - egg whites (or egg substitute) lightly beaten; 2 tablespoon(s) soy or teriyaki sauce; 2 teaspoon(s) sesame oil, divided; 2 teaspoon(s) vegetable oil, divided

(3 RATINGS)

182 Pinches 1 Photo

Erin Mascroft

Ware, MA

Updated on Mar 4, 2012

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

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 14 serving(s)

Ingredients

14 ounces imitation crabmeat
3 cups bread crumbs, whole wheat (i used 8 slices of weight watchers multi-grain bread made my own bread crumbs
1/2 cup green onions, sliced
2 cloves garlic, grated
2 teaspoons ginger, fresh, minced
4 - egg whites (or egg substitute) lightly beaten
2 tablespoons soy or teriyaki sauce
2 teaspoons sesame oil, divided
2 teaspoons vegetable oil, divided

How To Make crab cakes

Step 1

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

Step 2

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.
Step 3

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!
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