Entree Sized Crab CakesSubmitted by: CHENIA
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14 oz. King crab leg meat, shredded
1/4 cup progresso bread crumbs
2 tbsp light mayo
1 egg white, beaten
1 stalk celery, finely chopped
2 green onions, white and green parts, finely chopped
1 tsp olive oil for cooking
Heat oil in saute pan, take about 3.5 oz. crab mixture and shape into cake. Should make 4 cakes. Do not turn more than once, cakes are delicate and will fall apart. The breadcrumbs and egg are just enough to bind, but definitely are not sturdy. Let saute over med heat on one side for about 6 minutes, and use 2 spatulas to gently turn them. Saute until a nice crust forms on both sides.
Makes 4- 3 1/2 oz cakes
Number of Servings: 2
Recipe submitted by SparkPeople user CHENIA.