Asian Crab Cakes

Servings: 2 | Serving size: 2 crab cakes

Cooking time: 30 minutes

This recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours, but cooked crab cakes will make good sandwiches the next day.

Ingredients

• 1 tsp. hot Chinese mustard
• 1 tsp. reduced sodium soy sauce or gluten-free tamari sauce
• 1/2 lemon (juiced)
• 8 ounces claw crabmeat
• 1 medium rib celery (finely diced)
• 2 large green onions (thinly sliced crosswise)
• 1/4 cup panko or gluten free panko crumbs
• 1 large egg white
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. fresh ginger (finely minced)

Place the mustard, soy sauce and lemon juice in a small mixing bowl and whisk until smooth.

Pick over crabmeat, removing any shell.

Place the crabmeat, celery, and half of the sliced green onions in the mixing bowl and gently fold together until well blended.

In a separate small bowl, whisk the egg white until slightly frothy.

Add the egg white to the crab mixture and fold together until well blended.

Form the crab mixture into 4 equal cakes.

Place a large skillet over medium high heat.

Add the sesame oil and the ginger.

Cook for about one minute. Stir frequently.

Increase the heat to high and add the crab cakes.

Cook on high for 8 minutes. Adjust the heat so the crab cakes brown, but do not burn.

Turn the crab cakes over and add the remaining half of the sliced green onion.

Cook on the second side for 8 to 10 minutes.

Serve.