Crab Cakes with an Asian Vinaigrette Recipe

Name: Crab Cakes with an Asian Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fresh lime juice; ½ cup chopped shallot; 3 teaspoons soy sauce; 1 ½ teaspoons grated ginger; ¼ cup jalapeno pepper, diced; 1 teaspoon minced garlic; 2 teaspoons liquid honey; 1 ½ teaspoons curry paste; 2 teaspoons sesame oil; 1 cup olive oil; 2 teaspoons butter; ½ cup diced red bell pepper; ½ cup diced green bell pepper; 1 lb fresh crab, , picked over; 1 cup chopped daikon sprouts; 4 teaspoons chopped cilantro; 1 carrot, diced; 1 cup panko breadcrumbs (go with progresso dry fine if needed); 1 cup sliced radicchio; ½ cup fresh breadcrumb; 3 teaspoons minced ginger; ½ cup mayonnaise, mixed with the ginger

Servings: persons

½ cup fresh lime juice
½ cup chopped shallot
3 teaspoons soy sauce
1 ½ teaspoons grated ginger
¼ cup jalapeno pepper, diced
1 teaspoon minced garlic
2 teaspoons liquid honey
1 ½ teaspoons curry paste
2 teaspoons sesame oil
1 cup olive oil
2 teaspoons butter
½ cup diced red bell pepper
½ cup diced green bell pepper
1 lb fresh crab, , picked over
1 cup chopped daikon sprouts
4 teaspoons chopped cilantro
1 carrot, diced
1 cup panko breadcrumbs (go with progresso dry fine if needed)
1 cup sliced radicchio
½ cup fresh breadcrumb
3 teaspoons minced ginger
½ cup mayonnaise, mixed with the ginger

1
For vinaigrette whisk all ingredients together.
2
For the Crab Cakes---------------.
3
In a medium pan melt butter over medium heat.
4
Add red and green pepper and saute for about 4 minutes.
5
In a large bowl combine crab, peppers, sprouts.
6
cilantro, radicchio and carrots.
7
Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
8
Add salt and pepper to taste.
9
Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
10
In a large fry pan heat the oil over medium heat.
11
Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
12
To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: ½ cup fresh lime juice, ½ cup chopped shallot, 3 teaspoons soy sauce, 1 ½ teaspoons grated ginger, and more.

Yes, Crab Cakes with an Asian Vinaigrette 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.

That's it — enjoy your meal!

Crab Cakes with an Asian Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions