These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.
Prep Time: 5 minutes
Serving Size: 2 crab cakes
1 piece whole wheat bread (about 1 oz)
2 egg whites
1 Tbsp hot pepper sauce
2 scallions, minced
½ tsp salt (optional)
¼ tsp ground black pepper
2 6-ounce cans fancy white (or lump) crab meat, drained
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