Crab Cakes in Rice Paper with Ginger Lime Sauce
Elevate your appetizer game with these crispy Crab Cakes in Rice Paper with Ginger Lime Sauce—a deliciously modern twist on a seafood classic! Tender, seasoned crab cakes are wrapped in delicate rice paper, creating a perfectly crisp exterior that encases the savory filling. Packed with fresh flavors from green onion, red bell pepper, and a hint of Old Bay seasoning, these crab cakes are pan-fried to golden perfection. The star of the dish is the zesty ginger lime dipping sauce, a harmonious blend of tangy lime juice, umami-rich soy sauce, and a touch of sweet honey, with optional sriracha for a spicy kick. Perfect for entertaining or as a gourmet starter, this recipe is quick to prepare, visually stunning, and bursting with vibrant flavors. Pair with a sprinkle of fresh cilantro for a sophisticated finish!
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Recipe Information
Ingredients
- 300 grams Crab meat (lump or claw, picked clean of shells)
- 60 grams Mayonnaise
- 50 grams Panko breadcrumbs
- 2 stalks Green onion, finely chopped
- 50 grams Red bell pepper, finely diced
- 1 Egg
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 sheets Rice paper wrappers
- 250 milliliters Vegetable oil, for frying
- 30 milliliters Lime juice (for sauce)
- 1 teaspoon Fresh ginger, finely grated (for sauce)
- 15 milliliters Soy sauce (for sauce)
- 10 grams Honey (for sauce)
- 5 milliliters Sriracha (optional, for sauce)
- 10 grams Cilantro, finely chopped (for garnish)
Instructions
In a mixing bowl, combine crab meat, mayonnaise, panko breadcrumbs, green onion, red bell pepper, egg, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.
Shape the crab mixture into 12 equal patties, about 5 cm wide and 1.5 cm thick. Place them on a parchment-lined tray and refrigerate for 15 minutes to firm up.
Prepare a large shallow dish of warm water. Submerge a sheet of rice paper in the water for 10-15 seconds until soft but not overly sticky.
Place the softened rice paper on a clean surface. Lay a crab cake in the center and fold the edges tightly around it, like rolling a small burrito. Repeat with the remaining crab cakes and rice paper sheets.
In a skillet, heat vegetable oil over medium heat. Add the wrapped crab cakes in batches, seam side down. Cook for 2-3 minutes per side or until golden brown and crispy. Drain on a paper towel-lined plate.
To prepare the ginger lime dipping sauce, whisk together lime juice, grated ginger, soy sauce, honey, and sriracha (if using) in a small bowl.
Serve the crab cakes warm, garnished with cilantro and accompanied by the ginger lime dipping sauce.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
