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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.
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.