Asian Crab and Shrimp Cakes

I love the traditional fried crab cakes served in restaurants, but are they ever high in calories and fat! Here I’ve used a combination of baby shrimp and crabmeat and sautéed them in a very small amount of oil. The low-fat mayonnaise sauce goes beautifully with these delicate cakes. 

1. To make the cakes, combine the crabmeat, shrimp, mayonnaise, lemon juice, green onion, cilantro, breadcrumbs, egg, garlic, ginger and mustard in a food processor. Finely chop until the mixture just comes together. Don’t purée. Alternatively, chop by hand.

2. Form into 6 cakes.

3. Spray a non-stick skillet with cooking oil. Add the vegetable oil and place over medium heat. Sauté the cakes for about 5 minutes per side, or just until browned and hot.

4. To make the sauce, combine the mayonnaise, sour cream, sesame oil and soy sauce in a serving bowl. Whisk until smooth.

5. Garnish the cakes with the diced red pepper and serve the sauce alongside.

6 oz chopped crabmeat (or surimi, see page 155)
4 oz baby shrimp (cooked)
3 Tbsp light mayonnaise
2 Tbsp freshly squeezed lemon juice
1/4 cup chopped green onion
1/4 cup chopped cilantro
1/2 cup dry unseasoned breadcrumbs
1 large egg
1 tsp crushed fresh garlic
1/2 tsp crushed fresh ginger
1 tsp Dijon mustard
2 tsp vegetable oil
1 Tbsp light mayonnaise
2 Tbsp low-fat sour cream
1 tsp sesame oil
1/4 cup finely diced red bell pepper

Nutritional Analysis per Serving

Calories 99
Protein 12 g
Fat 5.8 g
Saturated Fat 1.7 g
Carbohydrates 6.4 g
Cholesterol 91 mg
Sodium 384 mg
Fiber 0.6 g

Prep Time: 20 minutes
Cook Time: 10 minutes

Make Ahead: Prepare the cakes to the cooking stage up to a day in advance and refrigerate. Sauté just before serving.

Serves 6