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Fish and Seafood Crab Cakes with Asian Slaw
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| 5 T | light mayo |
| 1 tsp | soy sauce |
| 8 oz | lump crab meat |
| 2 | green onions, thinly sliced |
| 1 lg | egg white |
| 1/3 cup | panko,, (Japanese style) |
| 3 cups | shredded red cabbage,, (8oz) |
| 2 T | seasoned rice vinegar |
| 1 tsp | Asian sesame oil |
| 1/2 tsp | grated peeled fresh ginger |
450 degrees. Set aside 2 T mayo with soy sauce whisked together. Serve with crab cakes.
In bowl mix half of green onion, egg white, 2 T panko, and remaining mayo until blended. Stir in crab meat and shape into 3 inch patties. Coat remaining panko on patties and adhere.
Spray cooking spray on patties and bottom on prepared pan. Bake 15-20 min, turning once. Bake until golden brown.
Meanwhile, mix cabbage, vinegar, sesame oil, ginger, and remaining green onion. Serve crab cakes with slaw and top with soy mayo.
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