Oriental Crab Cakes
#85444 - 07/01/04 03:33 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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1/4 cup ff mayonnaise
2 tbsp chopped cilantro (or fresh parsley)
1 tbsp grated ginger
2 tsp soy sauce
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onion
2 6-oz cans crabmeat, drained, patted dry
2 cups fresh breadcrumbs
Mix the first 6 ingredients. Fold in crabmeat and 1 cup of the breadcrumbs. Season with pepper. Shape into 4 cakes, and dredge in remaining breadcrumbs. Heat a nonstick pan, spray with cooking spray, and fry till crisp, about 5 minutes each side. Serves 2.
I use roasted red peppers (the kind in the jar) instead of the fresh bell pepper... I find they're a lot milder, and the cakes taste just as good!
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OH... now these have just GOT to be totally yummers!! I'm gonna have to figure out the calories!! 
Thanks for sharing!
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If you need to cut the calories, you can really omit the 1 cup of breadcrumbs that's used to dredge them... I usually just use a quick dusting of flour. I don't think it'll lighten it a *lot*, but it might help. 
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Salmon
#86338 - 07/05/04 07:36 AM
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Shanna
Reged: 11/15/03
Posts: 471
Loc: Atlanta, GA, USA
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you could also sub. two 6 oz. cans of boneless, skinless salmon in for the crab (i can't eat crab) to make salmon cakes.
nice recipe! thanks.
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"The most wasted of all days is one without laughter." -- e e cummings
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and learned that you can't make crab cakes with artificial crab meat. Apparently fake crab is made out of old tires or something, because I could NOT for the life of me get it to stick together. I added more breadcrumbs, more mayo, and the crab still wouldn't stick. So, I sprayed an 8x8 pan with non-stick spray, dumped the whole mess in there, and baked it up. It was actually really good in spite of the slightly rubbery crab. My husband liked it even more than I did, probably 'cause after five years of my cooking he doesn't notice rubbery food anymore. Ha ha.
I wasn't sure if the 2 T cilantro was supposed to be fresh or not -- I used around 2 t dry and that was plenty. I skipped the ginger because I hate ginger. I omitted the pepper and bumped up the green onion to 1/4 c.
I'll definitely have to try these with real crab meat one of these days. 
Thanks for the recipe, Casey!
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Good point!
#275258 - 07/22/06 03:03 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I should have mentioned that in the original recipe - the cilantro (at 2 tbsp) is supposed to be fresh. Using 2 tsp of dried works too.
Yeah, I can't imagine using that fake crab stuff in anything that has to be shaped and cooked. I just had some in a salad last week and remember thinking... man, this stuff is like rubber, and just about as tasty. Heh. Ah well - you live and learn, right?  I'm glad they were still good!
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 Courage doesn’t always roar. Sometimes courage is the quiet voice at the end of the day saying, “I will try again tomorrow”. Mary Anne Radmacher
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I've still not tried these either... has anyone else?
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