 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
This is a recipe was adapted from a regular crab cake recipe, & these little goodies are great finger foods for the dinner table or for a buffet of appetizers! For the bread crumbs I usually use 1 cup of unseasoned crumbs [store bought] & 1 cup of my own, made from Orowheat's winter wheat bread. Ingredients:
1 large egg |
4 egg whites |
6 tablespoons chives, finely minced |
3 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 (6 ounce) cans crabmeat, drained, flaked, cartilage removed |
2 cups dry breadcrumbs |
2 tablespoons canola oil |
Directions:
1. In a large bowl, gently beat egg & egg whites.
2. Stir in chives, flour, baking powder, salt & pepper, & mix well.
3. Fold in crabmeat, then cover & cool in refrigerator several hours.
4. Put bread crumbs in a pie plate or other shallow bowl.
5. Measure crabmeat mixture by mounding one tablespoon [about 1/8 cup], then shaping that amount into a small flat stick or cake about 3/4 thick.
6. Gently roll & coat each stick in bread crumbs & set aside. There should be about 24 sticks.
7. In a large nonstick skillet, with oil over medium-high heat, cook crab sticks in batches for about 4 minutes on each side, or until golden brown.
8. As each stick is removed from oil, place on paper-towel lined wire rack.
9. Serve at room temperature with a seafood dipping sauce.
|
|