Crab Cakes With Asian Slaw Recipe

Name: Crab Cakes With Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons light mayonnaise; 1 teaspoon low sodium soy sauce; 8 ounces lump crabmeat; 2 green onions, thinly sliced; 1 large egg white; 1/3 cup panko breadcrumbs (Japanese-style bread crumbs); nonstick cooking spray, 1 spray; 3 cups shredded red cabbage; 2 tablespoons seasoned rice vinegar; 1 teaspoon asian sesame oil; 1/2 teaspoon grated peeled fresh ginger

Servings: persons

5 tablespoons light mayonnaise
1 teaspoon low sodium soy sauce
8 ounces lump crabmeat
2 green onions, thinly sliced
1 large egg white
1/3 cup panko breadcrumbs (Japanese-style bread crumbs)
nonstick cooking spray, 1 spray
3 cups shredded red cabbage
2 tablespoons seasoned rice vinegar
1 teaspoon asian sesame oil
1/2 teaspoon grated peeled fresh ginger

1
["Preheat oven to 450 degrees F. In small bowl, whisk 2 tablespoons mayonnaise with soy sauce; set soy mayonnaise aside for serving.", "Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with remaining panko, pressing to adhere.", "Spray 15-1/2"" by 10-1/2"" jelly-roll pan with nonstick cooking spray. Lightly spray crab cakes with nonstick cooking spray and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.", "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."]

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons light mayonnaise, 1 teaspoon low sodium soy sauce, 8 ounces lump crabmeat, 2 green onions, thinly sliced, and more.

Yes, Crab Cakes With Asian Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Asian Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions