Crab Cakes with Asian Dipping Sauce Recipe

Name: Crab Cakes with Asian Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Lump Crab; 2 teaspoons Old Bay Seasoning; 1 Tablespoon Whole Grain Mustard, I Like Pommery; 1 whole Egg, Lightly Beaten; 1/2 cups Mayonnaise; 1 Tablespoon Sriracha Sauce; 1/4 cups Celery Finely Chopped, Divided; 1 whole Green Onion, Finely Chopped; 1- 1/4 cup Panko, Divided; 2 Tablespoons Grated Parmesan Cheese; 2 Tablespoons Lime Juice; 1 Tablespoon Soy Sauce; 1 Tablespoon Thai Fish Sauce, I Like Red Boat Or 3 Crabs; 1 Tablespoon Rice Wine Vinegar; 1 teaspoon Brown Sugar; 1 whole Green Onion (Green Portion Only), Finely Chopped; 2 Tablespoons Olive Oil, Divided; 2 Tablespoons Canola Oil, Divided

Servings: persons

1 pound Lump Crab
2 teaspoons Old Bay Seasoning
1 Tablespoon Whole Grain Mustard, I Like Pommery
1 whole Egg, Lightly Beaten
1/2 cups Mayonnaise
1 Tablespoon Sriracha Sauce
1/4 cups Celery Finely Chopped, Divided
1 whole Green Onion, Finely Chopped
1- 1/4 cup Panko, Divided
2 Tablespoons Grated Parmesan Cheese
2 Tablespoons Lime Juice
1 Tablespoon Soy Sauce
1 Tablespoon Thai Fish Sauce, I Like Red Boat Or 3 Crabs
1 Tablespoon Rice Wine Vinegar
1 teaspoon Brown Sugar
1 whole Green Onion (Green Portion Only), Finely Chopped
2 Tablespoons Olive Oil, Divided
2 Tablespoons Canola Oil, Divided

1
In a large bowl mix the first 8 ingredients and 1 cup of the panko.
2
Use your (clean) hands and mix just to combine, trying not to break all of the lumps.
3
Set aside.
4
Mix the remaining 1/4 cup panko and the Parmesan cheese in a separate bowl.
5
Use a quarter cup measuring cup to scoop up the crab mixture and form each portion into a 2 cake.
6
Dip each cake into the panko and Parmesan mixture to coat.
7
Place dipped cakes on a parchment paper-lined cookie sheet.
8
Cover with plastic wrap and refrigerate for 30 minutes or more.
9
Make the sauce by combining lime juice, soy sauce, Thai fish sauce, rice wine vinegar, brown sugar and chopped green onion in a small bowl.
10
Set aside until ready to serve.
11
Heat a large frying pan over medium heat and add half of the amounts of olive oil and canola oil.
12
When oil is hot add 6 crab cakes and cook until well browned on each side, about 2 minutes per side.
13
Remove them from the pan and place on paper towel-lined plate.
14
Add remaining oil to the pan, allow oil to get hot and then cook the remaining 6 crab cakes.
15
Serve immediately with the sauce on the side.

538

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 1 pound Lump Crab, 2 teaspoons Old Bay Seasoning, 1 Tablespoon Whole Grain Mustard, I Like Pommery, 1 whole Egg, Lightly Beaten, and more.

Yes, Crab Cakes with Asian Dipping Sauce 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 Asian Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions