Ginger Crab Cakes

Something Extra:
Holiday Edition

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods! Let us help you make your holiday meal, party or cookie exchange magical!


Ginger Crab Cakes

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 

1. Stir together crab, 3/4 cup breadcrumbs, vegetables, 1/4 cup mayonnaise, half the kara-age coating mix and egg in a medium bowl. Shape mixture into 24 small crab cakes.

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.

Nutritional Information:
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


To add your comments, please log in.