Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Wednesday, May 30, 2012

Sesame Crab and Brown Rice Cakes

This recipe came from the Sonoma Diet Cookbook, so it's fairly healthy.  These have a slightly different taste than regular crab cakes because of the soy sauce, rice vinegar, wine, and sesame oil.  They give your regular crab cakes a little kick!

1 Tbsp soy sauce (low sodium, light)
1 Tbsp seasoned rice vinegar
2-3 tsp hot pepper sauce (optional)
1 tsp. honey
2 tsp. sweet rice wine (mirin)
1 tsp. toasted sesame oil
1/4 tsp. kosher salt
2 eggs (or equivalent of egg beaters)
1/4 cup chopped green onions
2 Tbsp toasted sesame seeds
2 Tbsp chopped, fresh cilantro
1 pound cooked crab meat
3 cups cooked brown rice
a pinch of all purpose flower
1-2 Tbsp olive oil

In a large bowl, whisk together soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and kosher salt.  Add eggs and whisk lightly to combine.  Stir in green onions, sesame seeds, and cilantro.  Add crab meat and cook rice and sprinkle with flour.  Mix well

Form crab mixture into twelve 1-inch-thick patties, using about a 1/2 cup mixture for each patty.

Heat canola oil in a skillet.  Cook patties in batches for around 10 minutes, turning once.  Add additional canola oil as needed during cooking.

Serve with Miso Vinaigrette.

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