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Sesame Crab and Brown Rice Cakes

Makes: 6 servings
Prep 30 mins Cook 10 mins
Sesame Crab and Brown Rice Cakes
  • 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.

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

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.

Nutrition Facts (Sesame Crab and Brown Rice Cakes)
  • 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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