Yield: 6 to 8 cakes
9 egg whites
3 teaspoons Dijon mustard
9 tablespoons mayonnaise
1/2 ounce freshly chopped parsley
1/2 ounce fresh chopped chives
Pinch of kosher salt and freshly ground black pepper
7 ounces panko bread crumbs
8 ounces jumbo lump crab meat
In a mixing bowl combine egg whites, Dijon mustard and mayonnaise. Mix well until smooth. Add in salt, pepper, parsley, bread crumbs and chives. Let mixture rest for about 20 minutes in the refrigerator.
Remove from the refrigerator and fold in the jumbo lump crab meat. Form the crab cakes and saute.