Far East Crab Cakes Recipe

Name: Far East Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 oz.) cans lump crabmeat, drained; 1/2 c. finely chopped water chestnuts; 1/2 tsp. pepper; 1/2 tsp. dark sesame oil; 3 Tbsp. reduced-calorie mayonnaise; 1/4 c. soft bread crumbs; 1 Tbsp. plus 1 tsp. dried parsley flakes; vegetable cooking spray; lemon wedges (optional); green onion fan (optional)

Servings: persons

2 (6 oz.) cans lump crabmeat, drained
1/2 c. finely chopped water chestnuts
1/2 tsp. pepper
1/2 tsp. dark sesame oil
3 Tbsp. reduced-calorie mayonnaise
1/4 c. soft bread crumbs
1 Tbsp. plus 1 tsp. dried parsley flakes
vegetable cooking spray
lemon wedges (optional)
green onion fan (optional)

1
Combine first 7 ingredients in a small bowl.
2
Stir well.
3
Shape crabmeat mixture into 8 patties.
4
Coat a large nonstick skillet with cooking spray.
5
Place over medium-high heat until hot.
6
Add crabmeat patties and cook 6 to 8 minutes until lightly browned on both sides, turning once.
7
Transfer to a serving platter.
8
If desired, garnish with lemon wedges and green onion fan.
9
Serves 4 (about 125 calories per serving).

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (6 oz.) cans lump crabmeat, drained, 1/2 c. finely chopped water chestnuts, 1/2 tsp. pepper, 1/2 tsp. dark sesame oil, and more.

Yes, Far East Crab Cakes 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.

Far East Crab Cakes

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