Far East Crab Cakes
Transport your taste buds to the vibrant flavors of Asia with these irresistible Far East Crab Cakes. Delicately crafted with fresh crab meat, panko breadcrumbs for a crispy finish, and infused with aromatic ingredients like fresh ginger, garlic, and scallions, these patties are a true culinary masterpiece. A splash of soy sauce, sesame oil, and freshly squeezed lime juice adds a tangy umami punch, while a hint of red chili flakes brings optional heat for spice lovers. Lightly pan-fried to golden perfection, these crab cakes boast a tender interior and a satisfying crunch on the outside. Perfectly balanced with fresh cilantro and served with lime wedges, they make an elegant appetizer, a show-stopping main course, or the ideal addition to your next gathering. Ready in just 35 minutes, this recipe will elevate your seafood game while celebrating the harmonious flavors of the Far East!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 450 grams fresh crab meat
- 120 grams panko breadcrumbs
- 3 stalks scallions, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon sesame oil
- 3 tablespoons mayonnaise
- 1 large egg, lightly beaten
- 3 tablespoons vegetable oil (for frying)
- 0.5 teaspoon red chili flakes (optional, for heat)
- 2 tablespoons cilantro, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
In a large mixing bowl, combine the crab meat, panko breadcrumbs, scallions, ginger, garlic, soy sauce, lime juice, sesame oil, mayonnaise, egg, cilantro, salt, and black pepper. If you prefer a bit of heat, add the optional red chili flakes.
Mix gently but thoroughly to ensure all ingredients are evenly incorporated without breaking up the crab meat too much.
Shape the mixture into 8 even-sized patties, about 2.5 inches in diameter each. Place them on a plate and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large nonstick skillet over medium heat.
Once the oil is hot, carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding.
Sear each side for 3-4 minutes or until golden brown and heated through, flipping gently with a spatula.
Transfer cooked crab cakes to a plate lined with paper towels to absorb any excess oil.
Serve immediately, garnished with additional chopped cilantro and lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 483 mg | 10% | |
*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.
