Asian-Style Crab Cakes

Yield: 12 servings (serving size: 1 crab cake)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 9.2g
  • Saturated fat: 1.3g
  • Protein: 9.3g
  • Carbohydrate: 11.9g
  • Cholesterol: 61mg
  • Iron: 0.6mg
  • Sodium: 587mg
  • Calories from fat: 49%
  • Fiber: 0.5g
  • Calcium: 47mg


  • 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


  1. Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
  2. 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.
  3. 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.
  4. Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.
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