Ingredients: |
Ingredients: 1 lb. cooked Dungeness crab meat
4 scallions (green part only), minced or 1/4 c. green onions minced
1/4 finely chopped red bell pepper
1/2 jalapeņo chile pepper, finely minced
1 T. chopped fresh herbs (such as cilantro, dillweed, basil, thyme, parsley, etc-your choice)
2 T. fresh orange juice
Salt and pepper to taste
2 to 4 T. light or low-fat mayonnaise
1/4 to 1/2 c. bread crumbs
2 egg whites
4 T. butter
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Directions: |
Directions:In a large bowl, gently mix crab, scallions/green onion, bell pepper, chile pepper, herbs, orange juice, salt, pepper & mayonnaise. Gently fold in bread crumbs (you may not need to use all of the crumbs). Try not to break up the crab meat too much while you're mixing. The texture will be better chunky.
In a small, clean bowl, beat the egg whites with an electric mixer on high until soft peaks form. Fold the egg whites into the crab mixture until mixture just clings together. Form the mixture into patties, about 1 in. thick.
Place patties onto a baking sheet lined with either parchment or wax paper; cover with plastic wrap and refrigerate a few hours (or overnight).
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking. Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes until crisp and golden brown, turning once with a spatula.
I have made these without refrigerating first and they came out just as good...they just are a little more difficult to keep intact. |
This recipe for Northwest Crab Cakes is from