CRAB CAKES
These crab cakes not only taste good, they are figure friendly too at just 2 points!!
Provided by Erin Mascroft
Categories Other Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Break up the crab meat and combine in a meduim bowl with bread crumbs, green onions, garlic and ginger; mix well.
- 2. Shape into 14 patties, about 1/2 inch thick and 2 inches in diameter. Be patient, it does take some time to get the patties to stay together! If making these ahead of time, after you have formed the patties, cover and refrigerate up to 24 hours before cooking.
- 3. Heat 1 teaspoon of Sesame oil and 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Plece half of the crab cakes in skillet. Cook 2 minutes per side or until golden brown. Careful when turning, they do sometimes fall apart. Transfer to serving plate; keep warm. Repeat with remaining sesame and vegetable oil and crab cakes. Serve with Sweet and Sour sauce. One crab cake is 2 points!
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Gawii Mentol
[email protected]I'm not a huge fan of crab cakes, but these were surprisingly good. The flavor was well-balanced and the texture was perfect. I would definitely make them again.
Rashid G
[email protected]These crab cakes were good, but not great. The flavor was a bit bland and the texture was a bit too mushy. I think I would try a different recipe next time.
Milly Komape
[email protected]I've made these crab cakes several times now and they are always a crowd-pleaser. They are easy to make and the results are always amazing. I love that I can use any kind of crab meat I have on hand.
Maxbotnick
[email protected]These crab cakes were absolutely delicious! I followed the recipe exactly and they turned out perfect. The crab meat was fresh and flavorful, and the bread crumbs and seasonings gave them a great texture. I served them with a lemon-butter sauce and t