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Recipe: Asian - Style Crab Cakes
Similar Categories: Asian, Style, Crab, Cakes
prep: 26 minutes . cook: 28 minutes
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 min utes 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.
YIELD: 12 servings (serving size: 1 crab cake).
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
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 min utes 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.
YIELD: 12 servings (serving size: 1 crab cake).
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
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