Thai Crab Cakes

• 10 12 ounces crabmeat, canned and drained
• 1 -2 Thai chile, seeded and chopped
• 6 scallions, sliced
• 5 ounces zucchini, grated
• 4 ounces carrots, grated
• 1 tablespoon cilantro
• 2 tablespoons cornstarch
• 2 egg whites
• cooking spray
• 23 cup plain yogurt, preferably lowfat
• Tabasco sauce, to taste
• 2 teaspoons sesame seeds

1. Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro.
2. Add cornstarch and mix well.
3. Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well.
4. Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet.
5. Fry over low heat for 3-4 minutes, pressing down with the back of a spatula.
6. Turn over halfway through cooking.
7. Cook cakes in batches.
8. Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds.
9. Spoon into small bowl and use as dipping sauce for crab cakes.

crabmeat, chile, scallions, zucchini, carrots, cilantro, cornstarch, egg whites, cooking spray, plain yogurt, tabasco sauce, sesame seeds

Taken from www.food.com/recipe/thai-crab-cakes-277908 (may not work)