Chive Crab Cakes

12 ingredients
4 steps

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

Directions

  1. 1
    In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
  2. 2
    Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
  3. 3
    In a
  4. 4
    , cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

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