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Far East Crab Cakes

Far East Crab Cakes



2 6-ounce cans lump crabmeat, drained ½ cup finely chopped water chestnuts ¼ cup soft breadcrumbs 1 tablespoon plus 1 teaspoon dried parsley flakes ½ teaspoon pepper ½ teaspoon dark sesame seed oil 3 tablespoons reduced-calorie mayonnaise Vegetable cooking spray Lemon wedges (optional) Green onion fan (optional)


1. Combine first 7 ingredients in a small bowl; stir well. Shape into 8 patties.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once.

3. Transfer to a serving platter. If desired, garnish with lemon wedges and a green onion fan.

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