Asian-Style Crab Cakes Recipe

Read Reviews (2)

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1 dozen

Ingredients:
1/2 cup light mayonnaise
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon 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
Cooking spray
2 tablespoons olive oil

Turn this recipe into a puzzle! [click]

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

This recipe from CDKitchen for Asian-Style Crab Cakes serves/makes 1 dozen

Recipe ID: 49845

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo