Far East Crab Cakes
2 (6 ounce) cans lump crabmeat, drained
1/2 cup finely chopped water chestnuts
1/4 cup soft breadcrumbs
1 Tbsp plus 1 tsp dried parsley flakes
1/2 tsp pepper
1/2 tsp dark sesame oil
3 Tbsp reduced-calorie mayonnaise
Vegetable cooking spray
Lemon wedges (optional)
Green onion fan (optional)
Combine first 7 ingredients in a small bowl; stir well.
Shape crabmeat mixture into 8 patties. Coat a
large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add crabmeat patties,
and cook 6 to 8 minutes or until lightly browned on
both side, turning once. Transfer to a serving platter.
If desired, garnish with lemon wedges and green
onion fan.
recipe by Leslie Moschetto
Las Cruces, NM
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