Categories: Seafood
Ingredients
- 5 T. light mayonnaise
- 1 t. lower-sodium soy sauce
- 8 oz. lump crabmeat
- 2 green onions, thinly sliced
- 1 large egg white
- 1/3 c. panko (Japanese-style bread crumbs)
- Pam
- 3 c. shredded red cabbage
- 2 T. seasoned rice vinegar
- 1 t. Asian sesame oil
- 1/2 t. grated peeled fresh ginger
Directions
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eheat oven to 450. In small bowl, whisk 2 T. mayonnaise with soy sauce; set soy mayonnaise aside for serving.
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Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 T. panko, and remaining 3 T. mayonnaise until blended. Stir in crabmeat. Shape into four 3" patties. Coat patties with remaining panko, pressing to adhere.
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ray 15.5×10.5 jelly-roll pan with Pam. Lightly spray crab cakes with Pam and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.
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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.