Asian Crab and Shrimp Cakes - Rose Reisman TCLC

Asian Crab and Shrimp Cakes - Rose Reisman  TCLC
Asian Crab and Shrimp Cakes - Rose Reisman  TCLC

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz chopped crabmeat

  • 4

    oz cooked baby shrimp

  • 3

    TBS light mayonnaise

  • 2

    TBS freshly squeezed lemon juice

  • 1/4

    cup chopped green onions

  • 1/4

    cup chopped cilantro

  • 1/2

    cup dry unseasoned breadcrumbs

  • 1

    large egg

  • 1

    TSP crushed fresh garlic

  • 1/2

    TSP crushed fresh ginger

  • 1

    TSP dijon mustard

  • 2

    TSP veg. oil

  • SAUCE

  • 1

    TBSP light mayonnaise

  • 2

    TBSP low fat sour cream

  • 1

    TSP sesame oil

  • 1

    TSP low sodium soy sauce

  • 1/4

    cup finely chopped red bell pepper

Directions

1. To make the cakes, combine the crabmeat, shrimp, mayonniase, lemon juice, green onion, cilantro, breadcrumbs, egg, garli, ginger and mustard in a food processor. Finely chop until the mixture just comes together. Don't puree. Alternatively, chop by hand. 2. Form 6 cakes. 3. Spray a non stick skillet with cooking oil. Add the vegetable oil and place over med. heat. Saute the cakes for about 5 mins. per side or just until browned and hot. 4. To make the sauce, combine the mayonnaise, sour cream, sesame oil and soy sauce in a serving bowl. Whisk until smooth. 5. Garnish the cakes with the diced red peppers and serve alongside.

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