Asian Crab Cakes
Tofu replaces some of the crabmeat in these mildly flavored crab cakes. If you'd like a spicier version, try adding 1 tablespoon of jalapeqo pepper sauce and increase the ginger to 1 tablespoon.
  • 4 ounces firm tofu
  • 1 egg white
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lump crabmeat, picked over to remove cartilage
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped scallions
  • 1/4 cup chopped cilantro
  • 1 tablespoon plain dry bread crumbs
  • 1 teaspoon finely grated ginger
  • 2 teaspoons olive oil
  • lemon wedges

1. In mini-food processor, puree tofu. Add egg white, soy sauce, mustard, sesame oil, salt, and black pepper and pulse until just blended.

2. In medium bowl, combine crabmeat, bell pepper, scallions, cilantro, bread crumbs, ginger, and tofu mixture; stir to combine. Divide into eight 2-inch-wide patties.

3. In large nonstick skillet, heat olive oil over medium-high heat. Add crab cakes and cook 2 to 3 minutes per side until golden brown and heated through. Serve hot with lemon wedges.

Nutritional Information
Per serving: 146 calories, 6.6g total fat, 0.9g saturated fat, 2.7g monounsaturated fat, 2.3g polyunsaturated fat, 1.4g dietary fiber, 18g protein, 5g carbohydrate, 57mg cholesterol, 415mg sodium.
Good source of: calcium, folate, iron, selenium, vitamin B12, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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