ASIAN CRAB RECIPES RECIPES

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ASIAN CRAB AND CUKE SALAD RECIPE | ALLRECIPES



Asian Crab and Cuke Salad Recipe | Allrecipes image

This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab.

Provided by C.H.

Categories     Salad    Seafood Salad Recipes    Crab Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

1 cucumber, sliced
salt and ground black pepper to taste
1 (8 ounce) package imitation crabmeat, coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

  • Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

Nutrition Facts : Calories 62.9 calories, CarbohydrateContent 10.5 g, CholesterolContent 11.2 mg, FatContent 0.3 g, FiberContent 0.6 g, ProteinContent 4.9 g, SaturatedFatContent 0.1 g, SodiumContent 697.8 mg, SugarContent 4.4 g

ASIAN-STYLE CRAB CAKES RECIPE | MYRECIPES



Asian-Style Crab Cakes Recipe | MyRecipes image

Provided by MyRecipes

Total Time 54 minutes

Prep Time 26 minutes

Cook Time 28 minutes

Yield 12 servings (serving size: 1 crab cake)

Number Of Ingredients 11

½ cup light mayonnaise
¼ cup chopped green onions
1 tablespoon fresh lemon juice
¾ teaspoon salt
½ teaspoon pepper
1 large egg, lightly beaten
1 (2-ounce) jar diced pimiento, drained
1 pound lump crabmeat, drained and shell pieces removed
2?½ cups Japanese breadcrumbs (panko), divided
Cooking spray
2 tablespoons olive oil

Steps:

  • Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
  • Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.
  • Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.

Nutrition Facts : Calories 170 calories, CarbohydrateContent 11.9 g, CholesterolContent 61 mg, FatContent 9.2 g, FiberContent 0.5 g, ProteinContent 9.3 g, SaturatedFatContent 1.3 g, SodiumContent 587 mg

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