Asian-Style Crab Cakes

Name: Asian-Style Crab Cakes
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 12
Cuisine: Global
Ingredients: 591 milliliters Japanese breadcrumbs (panko), divided; 1 large egg, lightly beaten; 59 milliliters chopped green onions; 1 Tbsp fresh lemon juice; 118 milliliters light mayonnaise; 454 grams lump crabmeat, drained and shell pieces removed; 2 Tbsps olive oil; 1 teaspoons pepper; 57 grams diced pimiento, drained; 1 teaspoons salt

Asian-Style Crab Cakes is a dairy free and pescatarian hor d'oeuvre. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 6g of fat, and a total of 171 calories. A mixture of japanese breadcrumbs, pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 54 minutes.

Instructions

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

Ingredients you will need

Breadcrumbs

Crabmeat

Equipment you will use

Bowl

Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty.

Ingredients you will need

Crab

Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.

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Cooking Spray

Breadcrumbs

Crab

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned.

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Crab

Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties.

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Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve with tartar or cocktail sauce.

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Cocktail Sauce

Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.

Ingredients you will need

Crab

Equipment

Bowl

Frying Pan

Ingredients

Servings:

591milliliters

Japanese breadcrumbs (panko), divided 1large

egg, lightly beaten 59milliliters

chopped green onions 1Tbsp

fresh lemon juice 118milliliters

light mayonnaise 454grams

lump crabmeat, drained and shell pieces removed 2Tbsps

olive oil 1teaspoons

pepper 57grams

diced pimiento, drained 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.