Best Asian Crab Cakes Recipes

MINI ASIAN CRAB CAKES

Steps:

• Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
• In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
• Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
• Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
• Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
• Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
• Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Make wasabi caper sauce:
• Stir together all sauce ingredients and chill, covered, until ready to use.
• Make crab cakes:
• Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
• Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
• Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
• *Available at Asian markets and Uwajimaya (800-889-1928).

ASIAN-STYLE CRAB AND SHRIMP CAKES

Steps:

• Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
• Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.

ASIAN CRAB CAKES

Steps:

• Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
• Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
• In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
• Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
• Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
• To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

ASIAN SHRIMP AND CRAB CAKES

Steps:

• Blend first 4 ingredients in medium bowl.
• Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
• Season with pepper.
• Place remaining 1 cup breadcrumbs on plate.
• Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
• Shape into 2 1/2-inch-diameter cake.
• Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
• Heat oil in heavy medium skillet over medium heat.
• Add cakes and sauté until crisp, about 5 minutes per side.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING

Steps:

• In a large bowl, combine egg and bread until the liquid is absorbed.
• Add mayo, ginger, scallion, and soy sauce; stir.
• Gently fold in crab and season with salt and pepper.
• Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
• In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
• Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
• Toss arugula with 3 tablespoons dressing.
• Divide greens onto four plates and top with two crab cakes.
• Drizzle the remaining dressing over each plate.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Make wasabi caper sauce:.
• Stir together all sauce ingredients and chill, covered, until ready to use.
• Make crab cakes:.
• Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
• Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
• Stir in crabmeat and chill, covered, 1 hour.
• Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
• Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
• Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
• (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
• Transfer to several layers of paper towels to drain.
• Return oil to 350°F between batches.
• Serve crab cakes with sauce.

ASIAN MINI CRAB CAKES

Steps:

• Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
• In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
• Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
• Heat the oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
• Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
• To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
• Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
• Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.

MINI ASIAN CRAB CAKES

Steps:

• Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
• Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
• In a medium bowl, whisk together flour, salt, and pepper; set aside.
• In a small bowl, beat eggs with 1 tablespoon water; set aside.
• In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
• Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
• Repeat with remaining crab mixture.
• Dip cakes in egg mixture, then roll in breadcrumb mixture.
• Heat oil in a large skillet over medium heat until hot but not smoking.
• Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
• Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
• Let cool completely.
• Transfer crab cakes to a parchment-lined baking sheet.
• Freeze (uncovered) until firm, about 1 hour.
• Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees.
• Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
• Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
• Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
• Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Special equipment: a deep-fat thermometer Make wasabi caper sauce: Stir together all sauce ingredients and chill, covered, until ready to use. Make crab cakes: Wash leek well in a bowl of cold water, agitating leek, then lift out and drain. Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko. Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.

ASIAN INSPIRED COCONUT CRAB CAKES

Steps:

• preheat oven to 375.
• place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
• combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
• combine bread crumsb and cayenne pepper and fold into crab mix.
• sprinkle half of the coconut on cutting board.
• With a measuring spoon form 16 even sized balls of crab mix.
• roll in coocnut mixture and sprinkle remianing coconut on top.
• Flatten and place on cookie sheet.
• bake 20 minutes until coconut is golden brown.
• Serve with asian style hot mustard.

ASIAN CRAB CAKES

Steps:

• 1. Mix the first 7 ingredients together and shape into 4 to 6 patties. If the patties are too wet use more Panko.
• 2. Place the oil in a large skillet. Place on med high heat add the patties and cook for 10 minutes flipping a couple of times to get them browned but not burnt.
• 3. To serve place some Yum Yum sauce on plate. Top with a crab cake and garnish with Thai Basil

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Make wasabi caper sauce:
• Stir together all sauce ingredients and chill, covered, until ready to use.
• Make crab cakes:
• Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
• Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
• Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce

ASIAN STYLE CRAB CAKES

Steps:

• Put crab meat in bowl and add ginger, salt and pepper and the flour. Stir well until thoroughly mixed. Using floured hands, divide mixture into 16 equalized pieces and shape roughly into patties. Heat oil and add patties four at a time. Cook for 2-3 mins on each side, until golden. Remove with spatula and leave to drain on paper for a few mins. Keep cooked crab cakes warm while you cook remaining patties. Serve immediately.

CRAB CAKES WITH ASIAN SLAW

Steps:

• Preheat oven to 450 degrees F. In small bowl, whisk 2 tablespoons mayonnaise with soy sauce; set soy mayonnaise aside for serving.
• Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with remaining panko, pressing to adhere.
• Spray 15-1/2" by 10-1/2" jelly-roll pan with nonstick cooking spray. Lightly spray crab cakes with nonstick cooking spray and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.
• Meanwhile, in large bowl, combine cabbage, vinegar, sesame oil, ginger, and remaining green onion. Serve crab cakes with Asian slaw and top with soy mayonnaise. Serve any remaining mayonnaise on the side.