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.
serves 6, each serving 73 calories
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