Asian Crab Cakes
Servings
2Serving size
2 crab cakesThis recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours, but cooked crab cakes will make good sandwiches the next day.
Serve with Brown Rice or Jasmine Rice
AND
Serve with Grilled Bok Choy or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Zucchini
Ingredients
| 1 tsp. Chinese mustard |
| 1 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 lemon yields Lemon juice |
| 8 ounce Crabmeat |
| 1 Medium stalk Celery, raw (finely diced) |
| 2 large Green onions (thinly sliced crosswise) |
| 1/4 cup Panko (or gluten-free panko) |
| 1 large Egg white(s) |
| 1 Tbsp. toasted sesame oil |
| 1 Tbsp Ginger root, raw (finely minced) |
Instructions
Pick over crabmeat, removing any shell.
Add to the mustard mixture the crabmeat, celery, half of the sliced green onions, and panko, and gently fold together until well blended.
In a separate small bowl, whisk the egg white until slightly frothy.
Add the egg white to the crab mixture and fold together gently until well blended.
Form the crab mixture into 4 equal cakes.
Place a large skillet over medium high heat.
Add the sesame oil and the ginger.
Cook for about one minute. Stir frequently.
Increase the heat to high and add the crab cakes.
Cook on high for 8 minutes. Adjust the heat so the crab cakes brown, but do not burn.
Turn the crab cakes over and sprinkle with the remaining half of the sliced green onion.
Cook on the second side for 8 to 10 minutes.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Grilled Bok Choy
Slice the bok choy lengthwise in half. Mix together the hoisin, soy sauce, and maple syrup until smooth. Heat a griddle over high heat. When hot, add the sesame oil and then the bok choy, cut side down. Cook for about two minutes. Adjust the heat so the bok choy…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
For most crab cake recipes I like to use lump crab (if I can find it cheaply enough). For this more strongly flavored Asian version, the cheaper claw crabmeat will work well because the stronger flavor will stand up to the ginger and hot mustard better.