Mini Crab Cakes With Avocado Wasabi Sauce

2.9 (12)

These better-for-you crab cakes are each astir the succulent crabmeat, bound minimally with whole-grain breadstuff crumbs and egg. And they are elevated, not overwhelmed, with Asian flavors: lime, ginger, cilantro and toasted sesame oil.

The cakes are pan-fried successful a tiny magnitude of oil, and successful spot of tartar sauce, they're topped with a rich, creamy mash of avocado spiked with lime and wasabi.

To work the accompanying story, see: We can’t halt eating these two-bite crab cakes.

Make ahead: The shaped crab cakes request to beryllium refrigerated for astatine slightest 30 minutes and up to 1 time successful advance. Reheat cooked crab cakes connected a baking expanse successful a 350-degree oven for astir 20 minutes earlier serving.

Storage: These are champion eaten close away, but you tin refrigerate the crab cakes and condiment separately for up to 2 days. The condiment whitethorn darken aft being refrigerated.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

Nutritional Facts

Per serving (based connected 6)

• Calories

  250

• Fat

  16 g

• Saturated Fat

  2 g

• Carbohydrates

  12 g

• Sodium

  370 mg

• Cholesterol

  90 mg

• Protein

  17 g

• Fiber

  3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by G. Daniela Galarza and Bonnie S. Benwick.