Crab Cakes Canton
Crab Cakes Canton are savory, golden-brown patties featuring tender imitation crab meat combined with fresh bread crumbs, green onions, garlic, and ginger. Perfect as an appetizer or light meal, they are complemented by sweet and sour sauce for a flavorful, Asian-inspired treat that appeals to seafood lovers and fans of crispy bites.
Ingredients
Instructions
- Combine crab meat, bread crumbs, garlic, and ginger in a bowl. Mix well.
- Add beaten egg whites and teriyaki sauce; mix until combined.
- Shape the mixture into patties about 1/2-inch thick and 2 inches in diameter.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat until hot.
- Add the crab cakes to the hot oil.
- Cook for 2 minutes on each side or until golden brown.
Tips & Substitutions
For a lighter version, you can use low-fat mayonnaise instead of egg whites, or substitute fresh crab meat for imitation crab if desired. If you want extra flavor, consider adding some chopped bell peppers or a dash of hot sauce. Ensure the oil is hot before adding the patties to achieve a crispy exterior. These crab cakes are also delicious served with a side of sweet and sour sauce for dipping.
Serving Suggestions
Serve the crab cakes with a dollop of tartar sauce or sweet and sour sauce on the side. They pair beautifully with a fresh green salad or steamed vegetables for a light meal. Consider serving them as an appetizer at gatherings, alongside other seafood recipes, or as part of a larger dinner spread.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This method helps maintain their crispiness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Canton contains roughly 121 calories, with 15g protein, 15g carbohydrates, and 0g fat. It is an excellent source of protein (31% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1497mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make crab cakes ahead of time?
Yes, you can prepare the crab cake mixture and shape it into patties ahead of time. Store them in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked patties for up to 2 months; just ensure to separate them with parchment paper.
What can I substitute for teriyaki sauce?
If you don't have teriyaki sauce, you can use soy sauce mixed with a bit of honey or brown sugar for sweetness. Alternatively, a homemade mix of soy sauce, garlic, and a splash of rice vinegar can also work well to provide a similar flavor profile.
Can I bake these crab cakes instead of frying?
Yes, you can bake the crab cakes for a healthier option. Preheat the oven to 375°F (190°C), place the patties on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).