Zutaten für Far East Crab Cakes
- Fresh Lump Crabmeat
- Water Chestnuts
- Soft Breadcrumbs
- Fresh Parsley
- Gingerroot
- Dark Sesame Oil
- Reduced Calorie Mayonnaise
- Vegetable Oil Cooking Spray
- Paprika (to taste, optional)
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Zubereitung von Far East Crab Cakes
- In a medium bowl, gently combine 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped green onion, 2 tablespoons finely grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes.
- Thoroughly toss the ingredients until evenly mixed.
- Stir in 1/2 cup mayonnaise until well incorporated.
- Gently fold in 1 1/2 pounds lump crab meat. (For appetizer portions, use 3/4 pound crab meat.)
- Divide the crab mixture into 4 equal portions. Shape each portion into a 1/4-inch thick patty.
- Lightly coat a baking sheet with cooking spray.
- Place the crab cakes onto the prepared baking sheet.
- Sprinkle with paprika to taste (optional).
- Bake in a preheated 400°F (200°C) oven for 12-15 minutes, or until the crab cakes are golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
1g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Appetizers Lunch Main Dish Seafood Vegetables American Asian Oven Dinner Party Fall Romantic Spring Summer Winter Crab Dietary Seasonal Comfort Food Shellfish Brunch Taste Mood Equipment Number Of Servings
