Crab Cakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 20 minutes | preheat oven to 550 F. | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 oz prawns, peeled, deveined, coarsely ground | 2 oz scallops, coarsely chopped | 2 Tbsps water chestnuts, minced |
| 1 Tbsp green onions, diced | 4 oz dungeness crabmeat | salt and white pepper |
| 1 tsp garlic, chopped | 1 tsp sugar | 1 tsp oyster sauce |
| Aioli | ||
| 1 | Mix all ingredients in a large bowl by hand, breaking up large pieces of crabmeat. Chill 15 minutes in the refrigerator. |
| 2 | Shape crabmeat into 9 balls about 4 Tbsps. each, with wet hands. Flatten to 1/2" thick and panfry on hot griddle coated with oil. Brown each side, about 1 minute, but do not cook through. |
| 3 | Immediately wrap with plastic, chill and refrigerate until ready to use. They will keep in refrigerator for two days. |
| 4 | To use, simply put crab cakes on sheet pan and bake in a 550 F. oven for 5 minutes, straight from the refrigerator. |
| 5 | Serve with aioli flavored with sweet-pickled ginger. |