Asian-Style Crab Cakes Recipe

Name: Asian-Style Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light mayonnaise; 1/4 cup chopped green onions; 1 tablespoon fresh lemon juice; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 large egg, lightly beaten; 1 (2-ounce) jar diced pimiento, drained; 1 pound lump crabmeat, drained and shell pieces removed; 2 1/2 cups Japanese breadcrumbs (panko), divided; Cooking spray; 2 tablespoons olive oil

Servings: persons

1/2 cup light mayonnaise
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1 (2-ounce) jar diced pimiento, drained
1 pound lump crabmeat, drained and shell pieces removed
2 1/2 cups Japanese breadcrumbs (panko), divided
Cooking spray
2 tablespoons olive oil

1
Combine first 7 ingredients in a large bowl. Fold in crabmeat and 1 cup breadcrumbs.
2
Divide crab mixture into 12 equal portions, shaping each into a 2-inch-round patty. Place 1 1/2 cups breadcrumbs in a shallow dish; dredge crab cakes in breadcrumbs. Coat crab cakes with cooking spray.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Repeat procedure with remaining oil and patties. Serve with tartar or cocktail sauce.
4
Note: Cover and place crab cakes in the freezer for 10 minutes before frying to help retain their shape.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup light mayonnaise, 1/4 cup chopped green onions, 1 tablespoon fresh lemon juice, 3/4 teaspoon salt, and more.

Yes, Asian-Style Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian-Style Crab Cakes

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