Chive Crab Cakes
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Ingredients
- 4 large egg whites
- 1 large egg
- 2 cups panko (Japanese) bread crumbs, divided
- 6 tablespoons minced fresh chives
- 3 tablespoons 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 tablespoons canola oil
- Lemon wedges, optional
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Reviews
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Nov 21, 2017
This is great to use as an appetizer. I added some garlic to the mix, too. Make sure you refrigerate the mixture so it will hold together when cooking.
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Feb 2, 2013
The recipe is very easy to make and quick to fry. I think that it could use a boost in flavor, but since I'm a novice cook I don't know what I will add. Right now, it's just my fiance and myself so the recipe allows for leftovers. I also used imitation crab meat. I would recommend this recipe to anyone looking for a quick meal with decent appeal.
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Feb 26, 2009
Beat the single egg until the white and yolk are mixed. Measure and use half. Yolks can be used in Creme Brulee.
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Jan 29, 2009
I would like to cut this recipe in half but not sure how to divide up the eggs?
My Review