Coastweek - - Since colonial times, North Coast chefs have
prided themselves on serving fine crab cakes, often made from
the large fresh crabs caught in the nearby Kilifi, Mtwapa, Tudor,
Takaungu and, even, Mida creeks. This recipe from Kikambala
is quite simply a 'winner ...'

INGREDIENTS: (six servings)

• 700 gms. lump crab meat, picked over and flaked

• three green onions, with tops, finely chopped (to make six tablespoons)

• quarter cup minced parsley

• three tablespoons plain low-fat yogurt

• three tablespoons fresh lemon juice

• two cloves garlic (minced)

• one and a half teaspoons dry mustard

• one and a half teaspoons Worcestershire sauce

• quarter teaspoon salt, or to taste

• half teaspoon hot red pepper sauce

• one cup plain dry bread crumbs

• three large egg whites

• four tablespoons olive or (good quality) vegetable oil

• three large unpeeled lemons (thinly sliced to garnish)

.

METHOD:

1. In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Worcestershire, salt, and red pepper sauce.

2. Stir in quarter cup of the bread crumbs.

3. In a small, clean bowl, beat the egg whites with an electric mixer on ‘High’ until soft peaks form, then fold into the crab mixture.

4. Form the mixture into eight-to-ten centimetres round patties, about three centimetres thick.

5. On a piece of wax paper, spread the remaining three quarter cup of bread crumbs and use to coat each patty.

6. Refrigerate for one hour.

7. In a large nonstick skillet, heat one tablespoon of the oil over moderately high heat.

8. Cook the crab cakes for three minutes on each side or until brown, adding the remaining three tablespoons of oil as needed.

9. Serve with the lemon slices and tartar sauce.