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Thai Crab Cakes Recipe


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     Thai Crab Cakes

Category   Appetizers
Sub Category   None
Servings   6

10.5 oz (300 g) canned crabmeat, drained
1-2 fresh thai chiles, seeded and finely chopped
6 scallions, trimmed and finely sliced
1/2 cup (140 g) zucchini, grated
1/3 cup (115 g) carrot, peeled and grated
1 Tbsp chopped fresh cilantro
2 Tbsp cornstarch
2 egg whites
2/3 cup plain nonfat yogurt
Tabasco, to taste
2 tsp sesame seeds

Place crabmeat in bowl. Stir in chiles, scallions, zucchini and carrot with cilantro. Add cornstarch and mix well.
Beat the egg whites together in a separate bowl then stir into the crab mixture and mix well.
Lightly spray nonstick skillet with oil and then drop small spoonfuls of the crab mixture into the skillet. Pan-fry the crabcakes over low heat for 3-4 minutes, pressing down with back of spatula. Turn over halfway through cooking.
Mix yogurt and Tabasco to taste in a small bowl, then add sesame seeds. Serve as dipping sauce with crab cakes.
Serving Suggestions
serves 6, each serving 73 calories

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