Asian-Style Crab Cakes

Oxmoor House

Yield:

12 servings (serving size: 1 crab cake)

Recipe from

Recipe Time

Prep: 26 Minutes
Cook: 28 Minutes

Nutritional Information

Calories 170
Fat 9.2 g
Satfat 1.3 g
Protein 9.3 g
Carbohydrate 11.9 g
Cholesterol 61 mg
Iron 0.6 mg
Sodium 587 mg
Caloriesfromfat 49 %
Fiber 0.5 g
Calcium 47 mg

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 (2-ounce) jar 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

Preparation

Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.

Divide crab mixture into 12 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.

Note:

Oxmoor House Healthy Eating Collection

January 2005