284 g can crabmeat, drained
2 fresh thai chiles, seeded & finely chopped
6 scallions, trimmed & thinly sliced
125 g zucchini, grated
3 carrots, peeled & grated
15 ml fresh cilantro, chopped
30 ml cornstarch
2 egg whites
150 ml plain yogurt
– tabasco sauce to taste
10 ml sesame seeds
In a bowl; place crabmeat. Stir in chiles, scallions, zucchini, carrot and cilantro. Add cornstarch and mix well.
In a separate bowl; beat egg whites together. Stir egg whites into crabmeat, mixing well.
Heat large non-stick skillet, sprayed with cooking spray. Drop small spoonfuls of crab mixture into skillet. Pan fry over low heat for 3 to 4 minutes, pressing down with spatula. Turn over halfway through cooking.
In a small bowl; mix yogurt and tabasco sauce to taste. Stir in sesame seeds. Use sauce for dipping crab cakes.
Serves 6