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Asian Crab Cakes

Servings

2

Serving size

2 crab cakes
COOKING TIME
30 minutes

This 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

Asian Crab Cakes

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

Place the mustard, soy sauce and lemon juice in a small mixing bowl and whisk until smooth.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free panko and gluten-free tamari sauce in this dish. Make sure the mustard is gluten-free.

Sodium

This is NOT a low sodium recipe.

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.

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."

Zenna Schaffer, Author