Natural Northwest Style Crab Cakes
A touch of curry powder adds a spicy flavor to these yummy
morsels. Serve two or three as a main dish, or one as an elegant appetizer.
Calorie: 332, Proteins: 30 g, Total Fat: 15 g, Fiber: 1.10 g, Sugar 1 g.
Preparation
Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2
minutes until soft.
Place crabmeat in a bowl and break up with a fork. Add shallots, lemon
juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley.
Stir well and season with salt and pepper.Cover and chill for 1–3 hours.
When ready to cook, remove from refrigerator. Using a spoon and your
hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup
breadcrumbs.
Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time
for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a
light golden brown.