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cdkitchen > recipes > meals / dishes > appetizers & snacks > seafood and fish > crab cakes > asian-style crab cakes

Asian-Style Crab Cakes

Recipe At A Glance
Rating: 4/5
4 stars based on 3 reviews

recipe is ready in 30-60 minutes Ready in: 30-60 minutes ?
recipe difficulty 3/5 Difficulty:   3/5


Serves/Makes:   12


  

Asian-Style Crab Cakes Recipe
photo by: CDKitchen Staff
Click image to view

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:

Nutritional data has not been calculated yet. Request nutrition for this recipe.


This Asian-Style Crab Cakes recipe from CDKitchen serves/makes 12

Recipe ID: 49845

SUBMITTED BY: TKateLou


REVIEWS:


3 Reviews

Guest Chef at CDKitchen.comrecipe rating
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 Chef at CDKitchen.comrecipe rating
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 Chef at CDKitchen.comrecipe rating
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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