These crab cakes are a spin on sushi – probably my favorite Japanese food. Gluten-free bread crumbs, snap peas, scallions and tamari replace traditional crab cake ingredients, the guacamole-wasabi and pickled ginger garnish give these crab cake bites a fresh twist.
Sophisticated as bite-sized appetizers, they come together quickly and are wonderful served with your favorite sparkling wine or Sake.
There’s a big game coming up in the next week and I think these are a great addition to the spread – plus they come together in less than an hour; mix, chill, bake for 12 minutes and they’re on the table!
Oh, and if you plan on serving these for the big game – be sure to check out Sabra’s Buy, Snap, Score promotion – if you purchase Sabra dips and Stacy pita chips before February 15, 2016, you can score a $5 gift card!
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
GLUTEN-FREE JAPANESE-STYLE CRAB CAKE BITES
Makes approximately 24
INGREDIENTS:
- 1 pound lump crabmeat, picked through for cartilage
- ¾ cup gluten-free breadcrumbs
- ¼ cup thinly sliced scallions (approx 2)
- ¼ cup peeled/grated carrots
- ¼ cup thinly sliced snap peas, cut on the diagonal
- 1 Tablespoon Tamari
- 2 large eggs, slightly beaten
- Cooking spray
- 1/2 Cup Sabra Classic Guacamole
- 1 Tablespoon Wasabi powder
- 1 Cup sesame seeds (white, black and/or toasted)
- Pickled Ginger for garnish
METHOD:
- In a large bowl, combine the crabmeat, breadcrumbs, scallions, carrots, snap peas, tamari and eggs; Toss gently, making sure the ingredients are well incorporated. Chill in the refrigerator for at least 30 minutes
- Preheat oven to 400 degrees; spray a sheet pan with cooking spray and set aside
- Pour sesame seeds onto a flat plate or sheet pan and once the crabmeat mixture is chilled, scoop 1-2 Tablespoons and roll into a ball. Roll each crab cake bite in the sesame seeds and place on the prepared sheet pan, 1-inch apart
- Bake for 6 minutes, turn and continue baking for another 6 minutes
- Cool for 5 minutes
- Place the guacamole and wasabi paste in a small bowl and mix well; taste and add more wasabi paste if you’d like more heat
- Place a dollop on each crab cake bite, top with a piece of pickled ginger and serve immediately
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These look delicious, Deb, can’t wait to try them! It’s crab season in California!
Victoria ~ The Professor and I ate 12 of these before we even knew what happened!! Thankfully, they are light and healthy (of course 6 each still add up! :-/)