makes 10 cakes (2.5"/6.25 cm in diameter)
Courtesy of Urban Fare To Go

Crab Cakes:
1 lb. (500 g) snow crabmeat (fresh or
thawed and drained)
1-1/2 Tbsp. (25 mL) minced fresh cilantro
2 Tbsp. (30 mL) minced fresh parsley
1-1/4 tsp. (7 mL) garlic purée
1 tsp. (5 mL) grated fresh ginger root
1 Tbsp. (15 mL) minced shallots or onion
1-1/2 Tbsp. (25 mL) minced green onion
2-1/2 Tbsp. (38 mL) diced red bell pepper
2-1/2 Tbsp. (38 mL) diced celery
1/2 tsp. (3 mL) Tabasco
2-1/2 tsp. (12 mL) lemon juice
1/2 tsp. (3 mL) Worcestershire sauce
1/4 tsp. (2 mL) salt
1/4 tsp. (2 mL) pepper
2 eggs
1/4 c. (60 mL) mayonnaise
1 c. (250 mL) fine dry bread crumbs
Coating:
2/3 c. (150 mL) all-purpose flour
1 egg
1/3 c. (75 mL) 2% milk 
1 c. (250 mL) fine dry bread crumbs
Vegetable oil

Combine all crab cake ingredients in a bowl and mix well. Use a medium ice cream scoop to divide mixture into 10 even parts. Use your hands to press mixture firmly into small, round, flat cakes. Place flour on a sheet of wax paper on the counter. Whisk together egg and milk in a shallow dish. Place crumbs on another piece of wax paper. Coat each cake with flour on both sides, then dip both sides in the egg wash. Then coat all sides of each cake with crumbs. Place cakes on a baking sheet in the refigerator for at least 1 hour (up to 4 hours). Preheat oven to 350°F (180°C). Heat a little vegetable oil in a large, heavy skillet. Sauté cakes on both sides until golden brown. (Don’t crowd too many in the pan at once.) Transfer to a baking sheet. Bake 20 minutes. Serve at once with a salad and crusty bread. Note: Cakes can be made smaller and used as appetizers.

Calories: 212; Protein 14 g; Carbohydrate 19 g; Fat 8.6 g/crab cake

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