Japanese-Style Crab Cakes Recipe

Name: Japanese-Style Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces crabmeat (I used blue crab crabmeat); 2 eggs; 2/3 cup breadcrumbs; 1/2 cup sweetcorn; 1 onion, finely diced; 4 stalks celery, finely diced; 1 carrot, finely diced; 3 garlic cloves; 1/2 tablespoon fennel, finely diced; 1 tablespoon extra virgin olive oil; sea salt; fresh ground black pepper; Sauce; 3 tablespoons japanese mayonnaise; 2 tablespoons mustard; 2 tablespoons fish sauce; 1/2 teaspoon brown sugar; 3 tablespoons crab roe

Servings: persons

14 ounces crabmeat (I used blue crab crabmeat)
2 eggs
2/3 cup breadcrumbs
1/2 cup sweetcorn
1 onion, finely diced
4 stalks celery, finely diced
1 carrot, finely diced
3 garlic cloves
1/2 tablespoon fennel, finely diced
1 tablespoon extra virgin olive oil
sea salt
fresh ground black pepper
Sauce
3 tablespoons japanese mayonnaise
2 tablespoons mustard
2 tablespoons fish sauce
1/2 teaspoon brown sugar
3 tablespoons crab roe

1
In a large mixing bowl combine crabmeat with sweetcorn.
2
Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
3
In a mixing bowl, combine sauce ingredients with a whisk.
4
Combine sauteed vegetables with crabmeat mixture.
5
Add sauce mixture, breadcrumbs and eggs.
6
Shape crab cakes into patties.
7
Pan fry crab cakes until golden on both sides.

422

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 18 ingredients. The key ingredients include: 14 ounces crabmeat (I used blue crab crabmeat), 2 eggs, 2/3 cup breadcrumbs, 1/2 cup sweetcorn, and more.

Yes, Japanese-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.

Japanese-Style Crab Cakes

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