Asian Crab and Shrimp Cakes - Rose Reisman TCLC
By Watty
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Baby- Sweet Potato (Yam) Puree 0/5 (0 Votes)
- Coconut Rice with Green Onions 0/5 (0 Votes)
- Salmon Cakes with Old Bay Aioli 0/5 (0 Votes)
- Legal Sea foods light clam chowder 0/5 (0 Votes)
- Lemon Shrimp with Rice 0/5 (0 Votes)
- Shrimp Kisses 0/5 (0 Votes)
- Decadent Smoked Salmon, Crab and... 0/5 (0 Votes)
Review this recipe