Source: dLife

Asian inspired crab cakes with sweet and sour dipping sauce.

Servings

7 oz cooked crab , flaked (imitation crab works fine)
3 piece 100% whole grain bread (or 1 1/2 cups whole wheat bread crumbs)
0.25 cup fresh chopped green onion
1 large garlic cloves , minced
1 tsp fresh ginger root , minced
2 egg whites , lightly beaten
1 tbsp Sauce, teriyaki, light
2 tsp vegetable oil , divided
0.25 cup sweet & sour sauce (optional)

1 In a medium bowl combine the crabmeat with bread crumbs, onions, garlic, and ginger, mixing well, then add egg whites and teriyaki sauce to the mixture, mixing well again. Take the mixture and shape it into patties about 2 inches in diameter and about 1/2 inch thick.
2 Heat 1 teaspoon oil over medium heat in a large nonstick skillet and heat until hot, then add about half of the crab cakes to the skillet, cooking each side of the cakes for 2 minutes or until golden brown. Remove the patties from the skillet onto a warm serving plate and keep warm while cooking the rest of the crab cakes with the remaining 1 teaspoon oil.

If desired, serve with sweet-and-sour sauce.