Chive Crab Cakes

From here

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

Instructions

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.

Comments

Pack the cakes before cooking them so they don't fall apart