“This is a recipe was adapted from a regular crab cake recipe, & these little goodies are great finger foods for the dinner table or for a buffet of appetizers! For the bread crumbs I usually use 1 cup of unseasoned crumbs [store bought] & 1 cup of my own, made from Orowheat's winter wheat bread.”

Ingredients Nutrition


  1. In a large bowl, gently beat egg & egg whites.
  2. Stir in chives, flour, baking powder, salt & pepper, & mix well.
  3. Fold in crabmeat, then cover & cool in refrigerator several hours.
  4. Put bread crumbs in a pie plate or other shallow bowl.
  5. Measure crabmeat mixture by mounding one tablespoon [about 1/8 cup], then shaping that amount into a small flat stick or cake about 3/4" thick.
  6. Gently roll & coat each stick in bread crumbs & set aside. There should be about 24 sticks.
  7. In a large nonstick skillet, with oil over medium-high heat, cook crab sticks in batches for about 4 minutes on each side, or until golden brown.
  8. As each stick is removed from oil, place on paper-towel lined wire rack.
  9. Serve at room temperature with a seafood dipping sauce.

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