Thai Crab Cakes

Name: Thai Crab Cakes
Ingredients: 10 12 ounces crabmeat, canned and drained; 1 -2 Thai chile, seeded and chopped; 6 scallions, sliced; 5 ounces zucchini, grated; 4 ounces carrots, grated; 1 tablespoon cilantro; 2 tablespoons cornstarch; 2 egg whites; cooking spray; 23 cup plain yogurt, preferably lowfat; Tabasco sauce, to taste; 2 teaspoons sesame seeds

12 ingredients

9 steps

Ingredients

10 12 ounces crabmeat, canned and drained
1 -2 Thai chile, seeded and chopped
6 scallions, sliced
5 ounces zucchini, grated
4 ounces carrots, grated
1 tablespoon cilantro
2 tablespoons cornstarch
2 egg whites
cooking spray
23 cup plain yogurt, preferably lowfat
Tabasco sauce, to taste
2 teaspoons sesame seeds

Directions

1

Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro.
2

Add cornstarch and mix well.
3

Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well.
4

Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet.
5

Fry over low heat for 3-4 minutes, pressing down with the back of a spatula.
6

Turn over halfway through cooking.
7

Cook cakes in batches.
8

Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds.
9

Spoon into small bowl and use as dipping sauce for crab cakes.