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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free panko and gluten-free tamari sauce in this dish. Make sure the mustard is gluten-free.

 

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."
-Zenna Schaffer, Author

The refrigerator light goes on...

For most crab cake recipes I like to use lump crab (if I can find it cheaply enough). For this more strongly flavored Asian version, the cheaper claw crabmeat will work well because the stronger flavor will stand up to the ginger and hot mustard better.

If you want this a little spicier, you can add another teaspoon of hot mustard, but don't add too much more liquid or these crab cakes will be too soft and will fall apart while cooking. An alternative is to use a pinch of cayenne or even use half chili oil and half sesame oil to cook the crab cakes.

 
 

Asian Crab Cakes



Servings: 2 | Serving size: 2 crab cakes

Cooking time: 30 minutes

This recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours, but cooked crab cakes will make good sandwiches the next day.

1 tsp. hot Chinese mustard
1 tsp. reduced sodium soy sauce or gluten-free tamari sauce
1/2 lemon (juiced)
8 ounces claw crabmeat
1 medium rib celery (finely diced)
2 large green onions (thinly sliced crosswise)
1/4 cup panko or gluten free panko crumbs
1 large egg white
1 Tbsp. toasted sesame oil
1 Tbsp. fresh ginger (finely minced)

Asian Crab Cakes, an easy healthy recipe from Dr. Gourmet

Place the mustard, soy sauce and lemon juice in a small mixing bowl and whisk until smooth.

Pick over crabmeat, removing any shell.

Place the crabmeat, celery, and half of the sliced green onions in the mixing bowl and gently fold together until well blended.

In a separate small bowl, whisk the egg white until slightly frothy.

Add the egg white to the crab mixture and fold together until well blended.

Form the crab mixture into 4 equal cakes.

Place a large skillet over medium high heat.

Add the sesame oil and the ginger.

Cook for about one minute. Stir frequently.

Increase the heat to high and add the crab cakes.

Cook on high for 8 minutes. Adjust the heat so the crab cakes brown, but do not burn.

Turn the crab cakes over and add the remaining half of the sliced green onion.

Cook on the second side for 8 to 10 minutes.

Serve.

Nutrition Facts

Serving size = 2 crab cakes

Servings = 2

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Amount Per Serving

Calories 185 Calories from Fat 54
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 88mg 30%
Sodium 511mg 21%
Total Carbohydrates 8g 3%
    Dietary Fiber 0g 0%
    Sugars 0.5g
Protein 23g
Vitamin A 0% Vitamin C 10%
Calcium 10% Iron 4%
Vitamin K 3mcg Potassium 442mg