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Kung Pao Crab Cakes
Recipes
Kung Pao Crab Cakes
4 servings
25 minutes total

Ingredients

  • ⅓ cup fresh chives, finely chopped
  • 1 (3.5-oz) bag crispy onions, finely crushed, divided
  • ¾ lb crabmeat stuffing
  • 3 tablespoons canola oil
  • ¼ cup sweet chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons hot and spicy mayonnaise

Prep

    • Chop chives. Crush onions.

Steps

    1. Combine stuffing, chives, and ½ cup onions; form into 8 patties. Coat both sides of patties with remaining 1 cup onions.
    2. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add 4 patties; cook 2–3 minutes on each side or until golden and hot and 165°F. Drain on paper towels; cover to keep warm. Repeat with remaining 4 patties.
    3. Combine chili sauce, soy sauce, and spicy mayonnaise until blended. Serve with crab cakes.

Amount per ¼ recipe serving: Calories 440, Total Fat 28g, Sat Fat 2.5g, Trans Fat 1g, Chol 65mg, Sodium 1230mg, Total Carb 35g, Fiber 0g, Sugars 9g, Protein 10g, Calc 10%, Vitamin A 6%, Vitamin C 8%, Iron 10%