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- 2 eggs, lightly beaten
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 - 3 teaspoons bottled hot pepper sauce (optional)
- 2 teaspoons honey
- 2 teaspoons sweet rice wine (mirin)
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon kosher salt
- 1 cup panko (Japanese-style) bread crumbs
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons snipped fresh cilantro
- 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed (about 3 cups)
- 3 cups cooked brown rice, cooled
- 1 tablespoon peanut oil or cooking oil
- 1/2 cup Miso Vinaigrette (see recipe below)
- Sesame seeds (optional)
1. In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce (if desired), honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, the 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice; mix well. Using moistened hands, shape crab mixture into eighteen 1/2-inch-thick patties.*
2. In a large nonstick skillet, heat peanut oil over medium heat. Add one-third of the crab cakes; cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300 degree F oven while cooking the remaining crab cakes (add additional peanut oil as necessary).
3. Serve crab cakes with Miso Vinaigrette and, if desired, sprinkle with additional sesame seeds. Makes 6 servings.
- Prepare Miso Vinaigrette as directed. Transfer to an airtight container; cover and chill for up to 1 week.
- If necessary, chill the crab mixture for up to 4 hours to make it easier to shape into patties.
Yield: 1 cup
- 1/4 cup red miso
- 1/4 cup seasoned rice vinegar
- 1/4 cup peanut oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon grated fresh ginger
1. In a blender, combine red miso, rice vinegar, peanut oil, toasted sesame oil, honey, soy sauce, and ginger. Cover and blend until smooth. Makes about 1 cup.
- Servings Per Recipe 6,
- cal. (kcal) 379,
- Fat, total (g) 15,
- chol. (mg) 146,
- sat. fat (g) 2,
- carb. (g) 37,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 22,
- sodium (mg) 653,
- Percent Daily Values are based on a 2,000 calorie diet
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