Mardi Gras Crab Cakes
* 1.5 Pounds fresh crabmeat, flaked
* 4 Egg whites
* 1 Whole egg
* 6 Tablespoons fresh minced chives
* 3 Tablespoons flour
* 2 Teaspoons Tabasco
* 1 Teaspoon baking powder
* ½ Teaspoon Cajun seasoning
* ½ Teaspoon garlic salt
* ¼ Teaspoon pepper
* 2 Cups bread crumbs
* Olive oil
Beat the egg whites with the whole egg and add the chives, flour, Tabasco, baking powder, Cajun seasoning, salt and pepper. Mix well.
Fold in the crab and then refrigerate the entire mix for about two hours.
Each crab cake will be about ¼ cup of the crab mixture. Take ¼ cup crab mixture and drop it into the bread crumbs and coat it while forming it into a patty.
Heat the olive oil in a skillet (nonstick works best) over medium high heat and bake for about 4 minutes each side. You want a nice golden brown finish.
If you want to boost the Cajun flavor a little more, add some additional Cajun seasonings to the breadcrumbs.
Pairs Well With
A favorite Mardi Gras appetizer is crab cakes because they’re easy to make beforehand and are good at just about any temperature. Using fresh crabmeat makes them extra delicious.