Asian Mini Crabcakes & Bok Choy with Cashews

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I have been mailing it in the past few weeks in terms of feeding all of us. Crackers, cheese, hummus, yogurt, pizza, chicken nuggets, grilled cheese – I went all out on the typical toddler food.  Nary a vegetable in site (unless you count veggie Pirate Booty).  Mommy demerit has been issued.

But yesterday, I busted out of that rut and I hope to keep that going for a while.  Breakfast for kids was a mango-kale smoothie.  Will post that soon.  My pickiest guy, Will, crushed it.  Like I had to make a second batch crushed it.   I try not to act too excited or interested when they like something healthy – I fear making eye contact with them for they will realize something is going on…yes I am slightly afraid of them.  It is a healthy fear.

Then for lunch – this post – Asian Mini Crabcakes.  I saved the bok choy for Matty and myself (and our fabulous babysitter) because I didn’t want to throw too much new stuff on their plate literally and figuratively.  This was the first foray into crabcakes.

Will looked at them suspiciously at first.  When he inquired as to what they were : “they are just round fish sticks Will” – a stroke of mommy brilliance since that is one of his favorite foods. asian crabcake close up (1 of 1)

5 mini crabcakes later- smothered in ketchup but I will take it – and there was no denying.  Round fish sticks were a success.  If I wasn’t frying up more of them while he ate, I would have gotten photographic evidence of his consumption. Instead I got this since Matty always needs to sample the plate I photograph.

P.S. discovered Matty is a fan of sriracha lime mayonnaise – what his crabcake is dipped in.  Not surprised.

asian crabcake matty (1 of 1)

 

A word about the bok choy with cashews.  The husband ate it like 12 hours later for his dinner when he got home super late.  Even in that state he said it was delicious.  It is such a nice combination of textures and flavors with the chickpeas and cashews added in.  There will be many repeat performances of that dish.  Over some brown rice and it would be a great main dish all on its own.

Asian Mini Crabcakes & Bok Choy with Cashews

Crab cakes modified from this recipe: http://www.marthastewart.com/333922/mini-asian-crab-cakes. Bok Choy with Cashews is from this great cookbook – Clean Food by Terry Walters.
Ingredients
  • 2 scallions – white and green finely sliced.
  • 1 Tablespoon finely grated fresh ginger (I used a microplane right over the bowl and just estimated amount)
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons of mayonnaise (next time I would use 3 so go for it)
  • 1/3 cup coconut milk
  • 1 lb lump crabmeat – pick over and look for shell remnants
  • 1/2 cup whole wheat panko – plus more for dredging (maybe another cup)
  • juice of 1/2 lime
  • salt and pepper
  • Sauce:
  • mix few spoonfuls mayonnaise, couple squirts of sriracha, pinch salt and fresh lime juice – go by your taste/spicy preference
  • 2 large heads of bok choy – slice into 1″ pieces down until you get to hard white part
  • 2 shallots sliced
  • 1 can drained and rinsed chickpeas
  • handful chopped toasted cashews
  • 1 Tablespoon olive oil
  • 2 Tablespoons soy sauce or Bragg’s Liquid Amino’s
  • 2 Tablespoons mirin
Instructions
  1. Mix together all crabcake ingredients – scallions through salt and pepper. I used small ice cream scoop to form little patties about 1 1/2 inches across.
  2. The original recipe recommends covering them on a baking sheet with plastic and freezing for 30 minutes. If you have the time, do it. I skipped that step and they didn’t all hold together – which is not the end of the world. Tastes the same!
  3. Cover the bottom of a large nonstick pan with a thin layer of olive or canola oil – heat over medium. I toss a few breadcrumbs in to test if it is hot enough – if they start to sizzle/fry you are set to start cooking.
  4. Put the extra breadcrumbs on a plate right next to stove. Put cakes in breadcrumbs, press down gently to adhere one side, then flip and do the same. Into the pan.
  5. Takes about 2 minutes each side to get brown. I slide a spatula underneath each one, put my fingers on the top of the patty and gently turn it over. Add more oil as needed.
  6. Bok choy – heat olive oil in large pan over high heat. Add shallots, stir until the start to get some color then add bok choy, soy or liquid amino’s and mirin. Stir and when the greens start to wilt, add in the chickpeas. Cook until greens are wilted then take off heat and add in chopped cashews.

 

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