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Clean Fuji Apple Crab Cakes


By: Candice Kumai

Need a delish + clean appetizer that leaves you feeling good about your food? My Fuji apple crab cakes are the perfect blend of sweet, crisp apple, fresh red bell pepper and sweet red onion. They’re also a hell of a lot easier to make than you think! So get on that! A little pan fry and a side of some tartar sauce! You are keepin’ it real! xx ck

Serves 6


16 ounces lump crabmeat, fresh or canned

1 small red onion, finely chopped

1/2  red bell pepper, finely chopped

2 tablespoons finely chopped cilantro

Juice of 1 lemon

1 tablespoon Tamari reduced-sodium soy sauce

2 teaspoons dark sesame oil

1 Fuji apple, cut into thin matchsticks

2-3 tablespoons light vegenaise or olive oil mayonnaise

1 large egg, lightly beaten

2 cups panko (Japanese) bread crumbs

2 tablespoons canola oil


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.  Use your hands to pack the mixture tightly into twelve 2-inch-diameter patties, 1 inch thick.

Place the remaining 1 cup of panko in a shallow dish. Coat the patties with panko and place them on a baking sheet.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.  Working in batches, add enough patties to fill the pan without crowding and cook, without turning, until golden brown, 2 to 3 minutes.  Use a thin metal spatula to gently flip the crab cakes and brown the other side, and additional 2 to 3 minutes.  Transfer to a 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. Enjoy with a few friends and smile. xx ck

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