Sesame Crab and Brown Rice Cakes

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 10 mins

Sesame Crab and Brown Rice Cakes

Directions

  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.

From the Test Kitchen

Prepare Miso Vinaigrette as directed. Transfer to an airtight container; cover and chill for up to 1 week.

*Test Kitchen Tip:

If necessary, chill the crab mixture for up to 4 hours to make it easier to shape into patties.

Miso Vinaigrette

Directions

  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.
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Nutrition Facts (Sesame Crab and Brown Rice Cakes)

  • Per serving:
  • 379 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 146 mg chol.,
  • 653 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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