Ginger Crab Cakes
3 (6- oz.) cups crab meat, drained
2-1/2 cups panko breadcrumbs, divided
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
1/2 cup mayonnaise, divided
1/4 cup Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix, divided
1 egg, beaten
Oil for frying
Chopped fresh parsley
1/2 tbsp. Kikkoman Ponzu Sauce
Prep: 20 minutes, Cook/stand: about 16 minutes, Serves: 12
2. Stir together remaining kara-age and breadcrumbs. Dip each crab cake into mixture, pressing gently to heavily coat. Let stand for 10 minutes. (Mixture may be prepared up to 4 hours ahead and stored in the refrigerator until ready to fry.)
3. Cook for a few minutes on each side in hot oil or until golden brown; drain on paper towels and keep warm.
4. Stir together 1/4 cup mayonnaise and ponzu sauce and place in a small plastic bag with one tip cut off. Drizzle warm crab cakes with mixture and sprinkle with parsley.
237 calories, 13 g protein, 13 g total fat (2 g sat.), 15 g carbohydrate, 1 g fiber, 1 g sugar, 67 mg cholesterol, 363 mg sodium, 6 points