Crab Stick Dippers

• 1 large egg
• 4 egg whites
• 6 tablespoons chives, finely minced
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 14 teaspoon salt
• 18 teaspoon pepper
• 4 (6 ounce) cans crabmeat, drained, flaked, cartilage removed
• 2 cups dry breadcrumbs
• 2 tablespoons canola oil

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.
7. There should be about 24 sticks.
8. 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.
9. As each stick is removed from oil, place on paper-towel lined wire rack.
10. Serve at room temperature with a seafood dipping sauce.

egg, egg whites, chives, allpurpose, baking powder, salt, pepper, crabmeat, breadcrumbs, canola oil

Taken from www.food.com/recipe/crab-stick-dippers-210874 (may not work)