Asian-Style Mini Crab Cakes

Makes 24
Prep 10 m
Bake 20 m


Crab Cakes

Dipping Sauce


  1. 1 of 3 In a food processor, combine the surimi, and pepper, celery pieces and trimmed scallions. Pulse to finely chop. Add the egg whites, 3 tablespoons mayonnaise and 1/3 cup of the bread crumbs. Pulse to combine. Let stand 5 minutes.
  2. 2 of 3 Heat oven to 425 degrees F. Coat a large sheet pan with nonstick cooking spray. Place remaining 1/3 cup bread crumbs in a shallow dish. Using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1-3/4 inches across. Coat with bread crumbs. Transfer to prepared baking sheet. Spray tops of crab cakes with nonstick cooking spray.
  3. 3 of 3 Bake crab cakes in 425 degrees F oven for 20 minutes, turning once.

Dipping Sauce:

  1. 1 of 2 In medium-size bowl, combine 1/3 cup mayonnaise, finely chopped celery, finely chopped scallion, pickle relish and water or milk. Stir until ingredients are well blended. Refrigerate until serving.
  2. 2 of 2 Once crab cakes are done baking, transfer to a serving platter. Serve with dipping sauce on the side.
Nutrition Information for Asian-Style Mini Crab Cakes
Servings Per Recipe: 24
Per Serving: 196 mg sodium, 5 mg chol., 2 g Fat, total, 5 g carb., 3 g pro., 48 kcal cal., 0 g fiber, 0 g sat. fat
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Printed from 06/27/2019