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Transport your taste buds to Asia with this unique crab cake recipe. Sesame oil and a miso vinaigrette add loads of flavor to these brown rice cakes.

Source: Better Homes and Gardens
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Sesame Crab and Brown Rice Cakes

Ingredients

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Directions

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  • 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.*

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  • 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).

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  • Serve crab cakes with Miso Vinaigrette and, if desired, sprinkle with additional sesame seeds. Makes 6 servings.

Tips

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.

Nutrition Facts (Sesame Crab and Brown Rice Cakes)

379 calories; 15 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 6 g monounsaturated fat; 146 mg cholesterol; 653 mg sodium. 37 g carbohydrates; 3 g fiber; 7 g sugar; 22 g protein;

Miso Vinaigrette

Ingredients

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Directions

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  • 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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