Crab Cakes with an Asian Vinaigrette
Elevate your seafood game with these elegant Crab Cakes with an Asian Vinaigrette—a delightful fusion of crispy, golden-brown crab patties and a tangy, umami-packed dressing. This recipe combines the delicate sweetness of lump crab meat with a hint of fresh parsley and a subtle citrus kick from freshly squeezed lemon juice. Each cake is coated in panko breadcrumbs for an irresistibly crunchy texture. The star of the dish, however, is the Asian vinaigrette, featuring soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, offering a perfect balance of savory, tangy, and slightly sweet flavors. Ready in just 40 minutes, these crab cakes make the ultimate appetizer or light entrée, beautifully garnished with thinly sliced green onions for a touch of freshness. Serve them with the vinaigrette drizzled on top or as a dipping sauce to impress your guests with a sophisticated twist on a classic dish!
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 Egg
- 15 grams Fresh parsley, chopped
- 15 ml Lemon juice, freshly squeezed
- 1 tsp Salt
- 0.5 tsp Black pepper
- 60 ml Vegetable oil
- 30 ml Soy sauce
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 10 grams Honey
- 1 clove Garlic, minced
- 5 grams Ginger, grated
- 15 grams Green onions, thinly sliced
Instructions
In a large bowl, gently combine the lump crab meat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, salt, and black pepper. Be careful not to break up the crab meat too much.
Divide the mixture into 8 even portions and shape them into patties about 2.5 cm thick.
Place the remaining panko breadcrumbs (60 grams) on a plate. Lightly coat each crab cake in the breadcrumbs, ensuring an even layer.
In a large skillet, heat the vegetable oil over medium heat. When hot, add the crab cakes in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
To make the Asian vinaigrette, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a small bowl until well combined.
To serve, drizzle the Asian vinaigrette over the crab cakes or serve it on the side for dipping. Garnish with green onions for a fresh finish.
Enjoy your Crab Cakes with an Asian Vinaigrette as an appetizer or light main dish!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 535 mg | 11% | |
*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.
