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Asian Crab and Shrimp Cakes - Rose Reisman TCLC

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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

Details

Preparation

Step 1

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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