Ginger Crab Cakes
|Frozen crabmeat||14 Ounce, thawed, drained, flaked (2 Packages, 7 Ounce Or 200 Grams Each)|
|Light mayonnaise||1⁄2 Cup (8 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Minced ginger root||2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In bowl, mix together crabmeat, mayonnaise, onions, coriander, lime juice, ginger, hot pepper sauce, salt and pepper.
Shape into 12 patties.
In shallow dish, lightly beat eggs.
Place bread crumbs in another shallow dish.
Dip patties into egg, then press into bread crumbs to coat all over.
In skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook crab cakes, in batches and adding remaining oil as needed, for 2 minutes per side or until golden.
Serving size: Complete recipe
Calories 1337 Calories from Fat 868
% Daily Value*
Total Fat 97 g150%
Saturated Fat 15.1 g75.7%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1289 mg53.7%
Total Carbohydrates 35 g11.7%
Dietary Fiber 2.2 g8.7%
Sugars 3.4 g
Protein 81 g162.6%
Vitamin A 35.2% Vitamin C 23.5%
Calcium 13.6% Iron 21.2%
*Based on a 2000 Calorie diet