Crab Cakes with Asian Slaw

By DrChef

Active time: 20 minutes
Total time: 35 minutes

Cooked crabmeat is labeled by grade, which can vary by brand and is usually determined by the size of the meat and the part of the crab from which it's taken. "Jumbo lump" crabmeat consists of large pieces removed from behind the swimming fins of the crab. "Lump," the next size down, is typically larger than "backfin."

Ingredients

• 5 tablespoon(s) light mayonnaise
• 1 teaspoon(s) lower-sodium soy sauce
• 8 ounce(s) lump crabmeat
• 2 green onions, thinly sliced
• 1 large egg white
• 1/3 cup(s) panko (Japanese-style bread crumbs)
• Nonstick cooking spray
• 3 cup(s) (8 ounces) shredded red cabbage
• 2 tablespoon(s) seasoned rice vinegar
• 1 teaspoon(s) Asian sesame oil
• 1/2 teaspoon(s) grated peeled fresh ginger

Details

Servings 2
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 450 degrees F. In small bowl, whisk 2 tablespoons mayonnaise with soy sauce; set soy mayonnaise aside for serving.
2. Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with remaining panko, pressing to adhere.
3. Spray 15-1/2" by 10-1/2" jelly-roll pan with nonstick cooking spray. Lightly spray crab cakes with nonstick cooking spray and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.
4. Meanwhile, in large bowl, combine cabbage, vinegar, sesame oil, ginger, and remaining green onion. Serve crab cakes with Asian slaw and top with soy mayonnaise. Serve any remaining mayonnaise on the side.