Crab cakes
Jennifer IserlohCrab cakes are scrumptious made with sweet fresh crab meat, fresh herbs, mayo and tart bright lemon. Keeping homemade crab cakes from falling apart isn't as hard as you think.

But the bane of crab cakes is scooping them out of a skillet only to have them break into soft, unmanageable lumps. Sure, they still taste good, but keeping them in neat, beautiful looking cakes is a cinch when you follow these easy steps.

Using a mixture of egg white and ground flax works as a double binder, since flax (when added to water) works as a glue just like the egg white. Don't handle them too much after you bread them. Have a plate ready to place them directly on after you press them into the bread crumb coating. Transfer them to the fridge -- chilling first makes them solid and easier to lift into the skillet. When you're ready to cook them, only turn them once in the pan to avoid cracks around the edges. Use the stove top and then oven, only turning the cakes one time in the pan: the less you handle them the better.

Get the Skinny Chef's Crab Cakes recipe.

Nutritional Stats Per Serving (1 crab cake): 238 calories, 16 g protein, 18 g carbohydrates, 11 g fat (1 g saturated), 75 mg cholesterol, 2 g fiber, 727 mg sodium.

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