Asian-Style Crab Cakes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 30-60 minutes
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 the mayonnaise, green onions, lemon juice, salt and pepper, beaten egg and pimiento in a large bowl. Mix well.
Gently fold in the crab meat and one cup of the breadcrumbs. Do not overmix but mix enough to combine the ingredients.
Divide the crab mixture into 2-inch sized round patties.
Place the remaining bread crumbs in a shallow dish. Gently dredge the crab cakes in the bread crumbs and lightly pat the crumbs so they stick.
Spray the crab cakes on both sides with non-stick cooking spray. Place on a plate or small baking sheet and place in the freezer for 10 minutes to firm up before frying.
Heat half the oil in a large non-stick skillet over medium heat. In batches, add the chilled crab cakes and cook for 7-8 minutes on each side or until browned. Remove from the pan and keep warm. Repeat with remaining crab cakes and oil.
Serve the crab cakes with tartar sauce, cocktail sauce, or mayonnaise mixed with sriracha or wasabi.
Recipe Location: https://www.cdkitchen.com/recipes/recs/159/Asian-Style-Crab-Cakes79061.shtml
Recipe ID: 49845
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