asian-crab-cakes A recipe from pageturnercookbooks.com with 365 ecookbooks
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Ingredients
- 2 cups lump crabmeat
- 3 tablespoons minced scallions
- 2 teaspoons minced fresh ginger
- 1 tablespoon finely chopped cilantro leaves
- 1 tablespoon dijon mustard
- 2 tablespoons oriental sesame oil
- 1 tablespoon soy sauce
- juice of 1 lime
- 2 egg whites, lightly beaten
- 1/2 cup dry bread crumbs
- 1/3 cup mayonnaise
- 1 teaspoon oriental sesame oil
- 1/2 teaspoon soy sauce
- peanut oil for frying
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