The following post comes from Lori’s Lip Smacking Goodness a wonderful food blog, with amazing recipes.
Asian Flavored Crab Cakes

  • 16 ounces jumbo lump crabmeat
  • 1/2 cup mayonnaise
  • 4 scallions, trimmed and finely chopped
  • 1/4 cup soy sauce
  • 1 teaspoons wasabi powder
  • zest of one lime
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons panko crumbs
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs


  1. Flake crabmeat with a fork in a medium bowl; stir in mayonnaise, scallions, soy sauce, wasabi, and zest. Stir in 2 tablespoons panko crumbs. Cover with plastic wrap; chill 1 hour.
  2. In a medium bowl, whisk together flour, salt, and pepper; set aside
  3. In a small bowl, beat eggs with 1 tablespoon water; set aside.
  4. In a shallow bowl, stir together sesame seeds and breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a cake. Build up sides a little and rounding it out. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
  5. 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.
  6. Transfer crab cakes to a baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
  7. 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.
Asian Inspired Crab Cakes
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One thought on “Asian Inspired Crab Cakes

  • March 12, 2010 at 3:07 pm

    lump crab should bever be broken down, just my thoughts,


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