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TEST KITCHEN APPROVED

Chive Crab Cakes

Name: Chive Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 crab cakes
Cuisine: North America, Cajun
Ingredients: 4 large egg whites; 1 large egg; 2 cups panko bread crumbs, divided; 6 tablespoons minced fresh chives; 3 tablespoons all-purpose flour; 1 to 2 teaspoons hot pepper sauce; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 2 tablespoons canola oil; Lemon wedges, optional

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + chilling Cook: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Cindy Worth

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

TEST KITCHEN APPROVED

Chive Crab Cakes

2 Reviews Add your review

Yield:12 crab cakes

Prep:20 min

Cook:10 min

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Ingredients

4 large egg whites
1 large egg
2 cups panko bread crumbs, divided
6 tablespoons minced fresh chives
3 tablespoons all-purpose flour
1 to 2 teaspoons hot pepper sauce
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil
Lemon wedges, optional

Text Ingredients

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Directions

1
In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.

2
Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
3
In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.