Ingredients
Crab cakes:
1 pound shredded lump crabmeat, drained and shell pieces removed
1½ cups Panko, divided
¼ cup fat-free mayonnaise
3 tablespoons chopped green onions, divided
2 tablespoons fresh lemon juice
2 large egg whites
½ teaspoon salt
⅛ teaspoon cayenne
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
Tomato Cucumber Salsa
1 cup cherry tomatoes, halved
1 cucumber, peeled and diced
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Instructions
To make crab cakes, combine crabmeat, 1 cup panko, mayonnaise, 2 tablespoons green onions, juice, egg whites, salt, cayenne and black pepper. Mix well and shape to form 8 (1/2-inch-thick) patties. ( or smaller for appetizers)
To make salsa, mix all the ingredients together.
Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in ½ cup panko. Add crab cakes to hot skillet; cook 5 minutes per side or until golden. Transfer to plates; top with salsa.
Serving; 8 appetizer servings or 4 main-dish servings
