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Mini Asian Crab Cakes

See full recipe on: Martha Stewart



Ingredients

1 tablespoon diced, seeded red jalapeno
1 tablespoon diced, seeded green jalapeno
2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
1 tablespoon finely grated fresh ginger
2 tablespoons coarsely chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon coarse salt
1/3 cup coconut milk
1 1/2 cups lump crabmeat (about 9 ounces), picked over
1/2 cup panko (asian breadcrumbs), plus more for dredging
3 to 4 tablespoons vegetable oil
2 limes, halved lengthwise and cut into quarters, for serving

Nutrition 6 servings

Per Serving % Daily Value
Calories 174
Fat 12g 18%
Carbs 8g 2%
Protein 9g 19%
Fiber 1g 5%
Cholesterol 72mg 24%
Sodium 287mg 11%
     
Fat
Carbs
Protein

Preparation






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