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Asian-Style Crab Cakes

4 stars based on 3 reviews
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 12
INGREDIENTS:
1/2 cup light mayonnaise
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
1 jar (2 ounce size) diced pimiento, drained
1 pound lump crabmeat, drained and shell pieces removed
2 1/2 cups Japanese breadcrumbs (panko), divided
non-stick cooking spray
2 tablespoons olive oil
DIRECTIONS:
Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
Divide crab mixture into equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties.
Serve with tartar or cocktail sauce.
Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.
POINTS value: 4; Exchanges: 1/2 Starch, 1 Very lean Meat, 2 Fat; Per serving: CAl 170 (49% from fatl; PRO 9.3g; FAT 9.2g sat 1.3g; CARB 11.9g; FIB 0.5g; CHOl 61 mg; IRON 0.6mg; SOD 587mg; CALC 47mg
NUTRITION:
This Asian-Style Crab Cakes recipe from CDKitchen serves/makes 12
Recipe ID: 49845
REVIEWS:

Guest: Rachel 2011-05-15
these crabcakes are the best crabcakes I have ever had! the mixture was a little wet to cover in panko so I put them in the freezer for ten minutes before coating them.

Guest: Deniz 2006-07-10
This is a great crabcake recipe and definitely worth making again and again. My girlfriend and I absolutely loved them. The panko makes it so nice and crispy.

Guest: adam 2007-09-25
I made these crab cakes perfectly.. unfortunately they just werent very good. The pimiento gave them an unwelcomed flavor and the panko breadcrumbs made them taste cheap and bland.. stay away from these
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