Need an appetizer that leaves you feeling good about your food? These Fuji apple crab cakes are the perfect blend of sweet, crisp apple, fresh red bell pepper and sweet red onion. And this recipe is a whole lot easier than you might think!
Recipe by Candice Kumai
16 oz lump crabmeat, fresh or canned
1 small red onion, finely chopped
1/2 red bell pepper, finely chopped
2 Tbsp finely chopped cilantro
Juice of 1 lemon
1 Tbsp Tamari reduced-sodium soy sauce
2 tsp dark sesame oil
1 Fuji apple, cut into thin matchsticks
2-3 Tbsp olive oil mayonnaise
1 large egg, lightly beaten
2 cups panko (Japanese) bread crumbs
2 Tbsp canola oil
ONE: To make the crab cakes: Stir the crabmeat, onion, bell pepper, cilantro, lemon juice, soy sauce, and sesame oil together in a medium bowl. Stir in the apple. Add the mayo, mixing until all of the ingredients are evenly coated. Add the egg and stir to combine. Stir in 1 cup of the panko.
TWO: Use your hands to pack the mixture tightly into twelve 2-inch-diameter patties, 1 inch thick.
THREE: Place the remaining 1 cup of panko in a shallow dish. Coat the patties with panko and place them on a baking sheet.
FOUR: Heat 1 tablespoon of oil in large nonstick skillet over medium heat. Working in batches, add enough patties to fill pan without crowding and cook, without turning, until golden brown, 2 to 3 minutes. Use a thin metal spatula to gently flip crab cakes and brown the other side, and additional 2 to 3 minutes. Transfer to paper towel-lined plate to drain. Repeat with the remaining crab cakes, adding half of the remaining 1 tablespoon oil to the pan for each batch.
About Candice Kumai A regular contributor to The Today Show, GMA, The Cooking Channel and Food Network, Candice Kumai is a professionally trained chef and has authored several cookbooks including Pretty Delicious and Clean Green Drinks. Her work has also appeared in Women’s Health, Shape and Men’s Fitness.