Eggology  Light & Gourmet  Appetizer Recipes

Craving Crab Fritters
Laughably Light Crab Cakes
Magnificent Meatballs
Very Healthy Vegetable Quiche Cups To Go
So-Cal Crab Pot Stickers with Kiwi Sauce
Crispy Broiled Shrimp with Tangy Cocktail Sauce
Grandiose Green Chili Cornsticks
Napa Turkey-Veggie Meatballs
Greek Lamb & Artichoke Soup
Maryland Crab Cakes
Comfort Orecchiete & Spinach Soup
Light Herbed Chicken Rolls
Sicilian Chicken Soup
Happy Crabby Spring Rolls
Eggcelent Drop Soup
Aspen Chicken Corn Soup
Tuna Cakes with Dill Tarter Sauce
West Coast Toasted Shrimp Appetizer
Bitchen Baked Oil Free Sweet Potato Fries
Sweet & Spicy Cashew Crusted Shrimp
Zany Zucchini Sticks
Alaskan Crab & Sweet Corn Soup
New Orleans Crab Cakes

Servings: 4

WHAT YOU NEED: 

INSTRUCTIONS 

1. Cook the spinach according to instructions, then drain the excess liquid.
2. Line a 12 muffin pan with baking cups. Spray the cups with cooking spray.
3. Combine Eggology egg whites, cheese, peppers, onions and spinach in a bowl. Mix well.
4. Divide evenly among the muffin cups.
5. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

Servings: 10
Notes:  California has become well-known for its kiwifruit, previously grown primarily in New Zealand. The kiwi is pureed here for an unusual sauce.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
2. Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again.
3. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, Eggology egg whites, and olive oil.
4. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
5. Roll the mixture into 2 inch balls, and place onto prepared baking sheet.
6. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

Servings: 4
Prep Time: 12 minutes
Total Time: 18 minutes

WHAT YOU NEED: 

INSTRUCTIONS 

1. Combine the Eggology egg whites, mayonnaise, onions, seafood seasoning and pepper sauce in a small bowl.
2. Combine the crabmeat and milk in a medium bowl. Stir in crackers; stir in egg mixture. Divide into 8 portions, forming each into a tight, compact patty.
3. Heat the oil in a large skillet over medium heat. Cook the crab cakes, turning once, until golden brown on both sides and cooked through, about 6 minutes. Transfer to a paper-towel-lined plate. Serve with lemon wedges.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Mix the first five ingredients in a medium bowl to blend. Let the batter stand for 1 hour at room temperature.
2. Mix the crabmeat, bread crumbs, 1/4 cup of the Eggology egg whites and the parsley in a large bowl. Season with salt and pepper.
3. Divide the mixture into 24 mounds. Press each mound firmly into a ball.
4. Roll each crabmeat ball in flour; shake off excess.
5. Immediately before frying, beat the remaining Eggology egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter.
6. Heat the oil in a deep fryer or heavy saucepan to 360 degrees F.
7. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes.
8. Use a slotted spoon to transfer the fritters to paper towels and drain.
9. Serve with Curry Sauce (see preparation of Curry Sauce below)

NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned.

1. For Curry Sauce: Heat the oil in a small heavy skillet over medium heat.
2. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute.
3. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth.
4. Pour into a bowl and serve with Crab Fritters

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 425 degrees
2. Line a baking sheet with parchment paper
3. Peel the sweet potatoes and cut into small wedges or "fries". Place in a large ziplock bag.
4. Whisk the Eggology egg whites together until frothy. Pour egg whites over sweet potato pieces in the bag and toss to evenly coat.
5. Add a few sprinkles/pinches of flour to the bag and toss again to coat. Add the spices to the bag and toss again.
6. Place potatoes evenly on a baking sheet. Try not to keep them touching or too crowded.
7. Bake for about 20 - 30 minutes or until cooked through to your liking.

Servings: 30

WHAT YOU NEED:

INSTRUCTIONS

1. Heat oven to 400 F. Lightly oil nonstick baking sheet. Place cashews in food processor; pulse until finely ground. Transfer to pie plate; stir in bread crumbs.
2. Beat Eggology egg whites and salt lightly with a fork until frothy. Microwave 1/4 cup jelly in a small dish until melted, 20 seconds; beat into egg whites.
3. Pat shrimp dry; coat shrimp with egg white mixture, letting excess drip back into plate. Dredge shrimp in ground cashew mixture to coat on both sides. Put shrimp onto lightly greased nonstick baking sheet; repeat with remaining shrimp. Bake until shrimp is pink and coating is golden, 5-6 minutes; cool on wire rack. Serve warm or at room temperature with chili jelly. Garnish with cilantro.

Nutrition information per serving
Calories...47 Fat...2 g Carbohydrate...3 g
Cholesterol...22 mg Sodium...105 mg Protein...3 g

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 450.
2. Combine zucchini breading ingredients in a shallow dish.
3. Whip Eggology egg whites in a bowl until they foam.
4. Toss zucchini in the Eggology egg whites, then toss in the bread crumbs.
5. Transfer to a baking sheet.
6. Bake for about 20 minutes, until crispy and brown.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 - 5 minutes.
2. Mix the corn flour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occasionally and bring back to the boil. Cook until the soup thickens.
3. Turn off the heat.  Whisk Eggology egg whites until soft peaks form. Stir into the hot soup just before serving.
4. Slice the onions thinly on the diagonal and scatter over the top to serve.

Serves: 4 - 6

Servings: 2
Notes:  Ladle into individual soup bowls, and top with green onions.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps.
2. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil.
3. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly.
4. Serving size: 2 cups

WHAT YOU NEED:

INSTRUCTIONS

1. In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
2. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sautéed vegetables and herbs to the mousse. Fold Eggology egg whites into mousse.
3. Check the crabmeat for pieces of shell and put in a large clean bowl.
4. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
5. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
6. Gently work into little cakes and bread them with more bread crumbs. Set aside.
7. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

Servings: 10
Notes:  California has become well-known for its kiwifruit, previously grown primarily in New Zealand. The kiwi is pureed here for an unusual sauce.

WHAT YOU NEED:

INSTRUCTIONS

1. Prepare filling: Combine first 8 ingredients in a large bowl.
2. Prepare pot stickers: Working with 1 won ton wrapper at a time (cover remaining wrappers in damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of dough with water; bring opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Gently flatten pot sticker using fingertips. Place pot stickers on a large baking sheet sprinkled with cornstarch.
3. Combine 1/2 cup water, oyster sauce, 1/2 teaspoon chile puree, and orange rind.
4. 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 1 minute on each side or until browned. Add half of oyster sauce mixture to skillet; cover and cook 2 minutes. Uncover and cook 1 minute or until liquid is evaporated. Remove from skillet. Wipe skillet clean with a paper towel. Repeat procedure with 1 tablespoon oil, remaining pot stickers, and remaining oyster sauce mixture.
5. Prepare kiwifruit sauce: Combine kiwifruit, tofu, and vinegar in a blender, and process until smooth. Serve sauce with pot stickers.
6. Serving size: 3 pot stickers and 2 tablespoons sauce

Servings: 6

WHAT YOU NEED:

INSTRUCTIONS

1. Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat.
2. Combine water and egg whites in a bowl; beat with a whisk until foamy.
3. Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray.
4. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.
5. Serving size: 4 shrimp and 2 tablespoon sauce
6. To make Tangy Cocktail Sauce: Combine all ingredients in a small bowl; cover and chill at least 1 hour.       Recipe makes: 1 cup
   Serving size: 2 tablespoon
   

Servings: 14
Notes:  14 Cornsticks

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Combine first 5 ingredients in a bowl; make a well in center of mixture.  Combine milk, oil and egg; stir well.
3. Add to dry ingredients, stirring just until moist.  Fold in corn and green chiles.
4. Coat cast-iron cornstick pans heavily with cooking spray; place in a 400 degrees oven  for 10 minutes.  Spoon batter evenly into pans.  Bake at 400 degrees for 20 minutes or until lightly browned.  Remove cornsticks from pans immediately; serve warm.
5. Serving size: 1 cornstick

Servings: 6
Notes:  30 meatballs.  For moister, more flavored meatballs, use ground turkey that contains light and dark meat rather than just breast meat.

WHAT YOU NEED:

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs.
3. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.
4. Serving Size: 5 meatballs

Servings: 7
Notes:  Reheat the soup over medium-low heat (do not boil) so the egg does not curdle.

WHAT YOU NEED:

INSTRUCTIONS

1. Part of the broth is combined with the eggs before they're added to the soup. This technique, known as tempering, prevents the eggs from curdling.
2. Combine the first 5 ingredients in a large Dutch oven or stockpot; bring to a boil. Partially cover, reduce heat, and simmer 45 minutes. Remove from heat, and set aside.
3. Combine the lamb and next 7 ingredients (lamb through garlic) in a bowl, and stir well. Shape the mixture into 24 (1-1/4-inch) meatballs. Place a large nonstick skillet over medium-high heat until hot. Add meatballs, and cook 10 minutes or until browned, stirring frequently. Remove from skillet, and pat dry with paper towels; set aside, and keep warm.
4. Strain stock through a colander into a large bowl; discard solids. Reserve 2 cups stock; set aside.
5. Return remaining stock to pan, and bring to a boil; add meatballs, rice, lemon juice, beans, and artichokes. Return to a boil, and reduce heat to low.
6. Place eggs in a bowl; stir well. Gradually add reserved 2 cups stock, stirring constantly with a wire whisk. Slowly drizzle egg mixture into soup, stirring constantly.
7. Serving size: 2 cups

Servings: 8
Notes:  Serve with lemon wedges, if desired.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2 inches wide and 1/2 inch thick.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties.

Servings: 7
Notes:  Ladle into soup bowls; sprinkle each serving with 1 teaspoon parmesan cheese.

WHAT YOU NEED:

INSTRUCTIONS

1. Bring water and broth to a boil in a large Dutch oven. Add pasta and spinach; cover, reduce heat, and simmer for 12 minutes or until pasta is tender. Stir in tomato.
2. Combine 3 tablespoons cheese, pepper, salt, and egg; stir well. Slowly drizzle egg mixture into simmering soup; cook 2 minutes, stirring constantly.
3. Serving size: 1 cup

Servings: 12
Notes:  You can substitute 6 (3/4 ounces) slices of 97% fat-free ham, halved, for the prosciutto. Cut each roll into thin slices. Garnish with basil sprigs, if desired.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside.
2. Combine egg whites and water in a shallow bowl; stir well, and set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese.
4. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in breadcrumb mixture. Place rolls, seam sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray.
5. Bake at 350 degrees for 30 minutes or until done. Discard wooden picks.
6. Serving size: 1 chicken roll

Servings: 6
Notes: The cloves used to make the chicken stock give this simple, pure soup a subtle sweet undertone.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove from heat.
2. Remove chicken and carrot from broth. Place chicken in a bowl; cover and chill. Dice carrot; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth at least 24 hours. Skim solidified fat from surface, and discard. Set aside 8 cups broth, reserving remaining broth for another use. Remove chicken from bones; cut into bite-size pieces. Discard bones.
3. Combine chicken, carrot, and 8 cups broth in Dutch oven; bring to a boil. Add pastina, Romano cheese, salt, and pepper; cook 5 minutes.
4. Combine egg and egg white; stir well, and slowly drizzle into boiling broth mixture, stirring constantly. Immediately remove from heat.
5. Serving size: 1-1/2 cups

Servings: 4

WHAT YOU NEED:

INSTRUCTIONS

1. Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).
2. Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside.
3. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Sauté until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.
4. Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.
5. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or until golden, turning frequently.
6. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts.

Servings: 2
Notes:  Ladle into individual soup bowls, and top with green onions.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps.
2. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil.
3. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly.
4. Serving size: 2 cups

Servings: 10
Notes:  Ladle into soup bowls; sprinkle with fresh parsley.

WHAT YOU NEED:

INSTRUCTIONS

1. Combine first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until chicken is tender. Remove from heat.
2. Remove chicken pieces from broth; let cool. Remove skin from chicken, and remove chicken from bones; discard skin and bones. Shred meat into bite-sized pieces; cover and chill. Strain broth through a sieve into a large bowl, reserving 8 cups; discard solids. Cover and chill broth 8 hours. Skim solidified fat from surface of broth, and discard.
3. Combine broth and chicken in Dutch oven, and bring to a boil. Stir in thawed corn, noodles, salt, pepper, and saffron threads, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until noodles are done. Remove soup from heat. Slowly pour beaten egg into soup, stirring constantly. (The egg will form lacy strands as it cooks).
4. Serving size: 1 cup

Servings: 2
Notes:  Serve with Dill Tarter Sauce.

WHAT YOU NEED:

INSTRUCTIONS

1. Add celery and onion; sauté until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes.
3. Serving size: 2 cakes and 1 tablespoon sauce

Servings: 24
Notes:  Yield:  2 dozen.  A small amount of shrimp goes a long way in this hearty-healthy recipe from Dolores Austin, of Park Ridge, Illinois.

WHAT YOU NEED:

INSTRUCTIONS

1. Peel and de-vein shrimp, and set aside.
2. Position knife blade in food processor bowl. With processor running, drop garlic through food chute, and process until minced. Add green onions, and process until chopped. Add cornstarch, sherry, and egg white; process until well blended. Add shrimp and water chestnuts, and pulse until finely chopped.
3. Spread about 1 tablespoon shrimp mixture over each bread slice. Place on a baking sheet. Bake at 375 degrees for 10 minutes or until shrimp mixture is done.
4. Serving size: 1 appetizer and 1/2 teaspoon sauce

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