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Crab Cakes Canton
Source: dLife

Asian inspired crab cakes with sweet and sour dipping sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Starch , 1 1/2 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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7 oz  cooked crab
3 piece  100% whole grain bread
0 1/4 cup  fresh chopped green onion
1 each  large garlic cloves
1 tsp  fresh ginger root
2 each  egg whites
1 tbsp  Sauce, teriyaki, light
2 tsp  vegetable oil
0 1/4 cup  sweet & sour sauce
  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.

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