Asian Crab Cakes
Nutrition
Calories: 430 kcalCarbohydrates: 34 gProtein: 39 gFat: 31 gSaturated Fat: 21 gCholesterol: 108 mgSodium: 447 mgFiber: 7 gSugar: 10 gVitamin A: 18.7 IUCalcium: 640 mgIron: 13 mg
Ingredients
- 2 cups cracker meal; reserve 1-1/2 cups
- 1 lb fresh crabmeat drained well and shredded
- 1 whole green onions finely chopped
- 1/2 whole Red bell pepper finely chopped
- 1 lb gruyere cheese grated
- 1-1/2 tsp sesame oil
- 1 whole egg white
- 1 tbsp sake rice wine
- 1 tbsp soy sauce
- 1 tablespoon grated fresh ginger root
- 1/2 tsp minced garlic
- 1/4 tsp black pepper
- 1 tablespoon peanut oil or needed amount
Instructions
- Prepare the Red Pepper and GInger Mayonnaise.
- In a large bowl, combine 1/2 cup of the cracker meal and the remaining ingredients, except the peanut oil and mayonnaise.
- Shape into 2-inch diameter x 1/4-inch thick patties, carefully forming the edges. Coat with the reserved 1-1/2 cups cracker meal and set aside.
- Coat the bottom of a frying pan with a thin layer of the peanut oil. Over medium-heat, sauté the cakes until golden on both sides.
- Pour 1/4 cup of the mayonnaise on each plate and top with two cakes. Garnish with the chive blossoms and serve immediately.