Contributed By: wittyl8dy
Good Housekeeping
Simple to make and the slaw adds a zesty little kick to this dish.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Meal Type: Lunch
Entree
Appetizers
Ingredients
8 oz Lump crabmeat
3 t. Mayonnaise
2 Green onions, thinly sliced
1 Egg white
1/3 c. Panko flakes (Japanese-style bread crumbs)
3 c. Shredded cabbage
2 tbs. Rice vinegar
1 tsp. Sesame oil
2 tsp. Grated fresh ginger
Preparation
Preheat oven to 450 degrees. Pick over crabmeat to remove any pieces of shell. Mix together green onion, egg white, 2 T. of panko, and mayonnaise until blended. Stir in crabmeat. Shape into 4 patties and coat patties with remaining panko.
Spray cooking pan with non-stick spray. Lightly coat crab cakes with non-stick cooking spray (or olive oil) and place in prepared pan. Bake 15-20 minutes until crab cakes are golden and cooked through, turning once.
SLAW:
Combine cabbage, vinegar, sesame oil and ginger in large bowl.
Cook's Notes
We like to top the crab cakes with soy mayonnaise: 2 T. mayonnaise mixed with 2 tsp. soy sauce.
Nutrition Information
Calories: 375
;
Total Fat: 18
;
Saturated Fat: 3
;
Carbohydrates: 24
;
Protein: 28
;
Sodium: 1295
;
Fiber: 3