Thai Crab Cakes
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 10 1⁄2 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
- 2⁄3 cup plain yogurt, preferably lowfat
- Tabasco sauce, to taste
- 2 teaspoons sesame seeds
directions
- Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro. Add cornstarch and mix well.
- Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well.
- Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet. Fry over low heat for 3-4 minutes, pressing down with the back of a spatula. Turn over halfway through cooking. Cook cakes in batches.
- Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds. Spoon into small bowl and use as dipping sauce for crab cakes.
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RECIPE SUBMITTED BY
MechanicalJen
Maryville, 0
For starters, my name is Jen. ?West Virginia transplant living in Knoxville, TN. ?I'm a mechanical engineer and I serve as the principal facilities mechanical engineer to a large automotive manufacturer.