1/2 cup canned water chestnuts, finely chopped
1 cup bread crumbs (seasoned works well), divided
1/2 teaspoon white pepper
1/2 teaspoon dried mustard
1 tablespoon fresh parsley, finely minced
2 green onions, finely chopped
1/2 teaspoon fresh ginger, finely minced
4 egg whites
2 tablespoons soy sauce
2 tablespoons sesame oil
Preheat oven to 400 degrees. Mix together all the ingredients, except for 1/2 cup of bread crumbs, until well blended. Form into 1 inch balls and roll in the remaining 1/2 cup bread crumbs.
Place on a lightly oiled baking sheet. Bake for 12-15 minutes or until crab balls are crisp and golden brown. Serve with honey mustard dressing.