Japanese-Style Crab Cakes
Recipe by: Roche Bros
Servings
6
Prep time
20 minutes
Cook time
10 minutes
Calories
465 kcal
Ingredients
- Black and/or white sesame seeds and chili powder for garnish (optional)
Directions
- In medium bowl, whisk egg; stir in 1/2 cup mayonnaise, vinegar and ponzu until well combined. Gently fold in crabmeat, shallots and 3/4 cup breadcrumbs, being careful not to break up the crabmeat; let stand 10 minutes.
- Line rimmed baking pan with plastic wrap; place remaining 3/4 cup breadcrumbs in shallow dish. Form crabmeat mixture into 12 (2-inch) cakes; lightly coat with breadcrumbs and place on prepared pan. Cover crab cakes and refrigerate 30 minutes.
- In blender, purée ginger and remaining 1/2 cup mayonnaise until smooth.
- In large nonstick skillet, heat oil over medium heat. In batches, cook crab cakes 5 minutes or until golden brown, turning once.
- Serve crab cakes topped with mayonnaise mixture and avocado garnished with nori, sesame seeds and/or chili powder, if desired.
Nutritional Facts
- Calories: 465
- Total Fat: 39g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 494mg
- Total Carbohydrates: 21g
- Fiber: 3g
- Sugar: 4g
- Added Sugar: 1g
- Protein: 10g