Ingredients:
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Directions:
Preheat oven to 350. In a large skillet, heat 3 tablespoons of the oil over medium-high heat. Add the vegetables and cook, stirring, until they become soft (do not let them brown), 2 to 3 minutes. Transfer the vegetables to a large bowl and let cool for a few minutes.
Add the crab meat, dill, 1 tablespoon of Marv Spice, mustard, and corn flakes to the vegetables.
Beat 3 of the egg whites and add them, working everything together. The mixture should be moist enough to stick together; if it is not, add the remaining 1 or 2 egg whites (beaten). If the mixture seems too loose, add some of the panko bread crumbs to the mixture.
Shape the mixture into balls. Using a large (2- to 3-inch-diameter) cookie cutter, shape the cakes by packing them down and make them flat and round at the same time. Heat the remaining 1/2 cup oil in a skillet over medium heat. Place a few crab cakes at a time in the pan and cook until golden brown, 2 to 3 minutes. Turn the crab cakes over and cook another 2 to 3 minutes.
Remove from the pan and place on a baking sheet.
Cook the remaining crab cakes and transfer them all to the baking sheet. Place the baking sheet in the oven and bake for 7 to 10 minutes, or until the crab cakes are hot in the middle.
Serve with the Dill Lemon Dressing or lemon wedges. |
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