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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crab Cakes Canton

Source: dLife

Asian inspired crab cakes with sweet and sour dipping sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	97.6

Total Carbs	8.2 g

Dietary Fiber	2.5 g

Sugars	1.2 g

Total Fat	2.4 g

Saturated Fat	0.2 g

Unsaturated Fat	1.0 g

Potassium	138.9 mg

Protein	10.4 g

Sodium	263.0 mg

Dietary Exchanges 2.4 Fat, 0.1 Vegetables, 0.1 Fruits, 0.0 Other Carbs, 0.4 Starch, 1.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
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.