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Asian-Style Crab Cakes
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- #49845
These crab cakes use panko bread crumbs which give them a lighter texture than other crab cakes. Serve with tartar or cocktail sauce, or some wasabi mayo!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
1/2 cup light mayonnaise
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
1 jar (2 ounce size) diced pimiento, drained
1 pound lump crabmeat, drained and shell pieces removed
2 1/2 cups Japanese breadcrumbs (panko), divided
non-stick cooking spray
2 tablespoons olive oil
directions
Combine the mayonnaise, green onions, lemon juice, salt and pepper, beaten egg and pimiento in a large bowl. Mix well.
Gently fold in the crab meat and one cup of the breadcrumbs. Do not overmix but mix enough to combine the ingredients.
Divide the crab mixture into 2-inch sized round patties.
Place the remaining bread crumbs in a shallow dish. Gently dredge the crab cakes in the bread crumbs and lightly pat the crumbs so they stick.
Spray the crab cakes on both sides with non-stick cooking spray. Place on a plate or small baking sheet and place in the freezer for 10 minutes to firm up before frying.
Heat half the oil in a large non-stick skillet over medium heat. In batches, add the chilled crab cakes and cook for 7-8 minutes on each side or until browned. Remove from the pan and keep warm. Repeat with remaining crab cakes and oil.
Serve the crab cakes with tartar sauce, cocktail sauce, or mayonnaise mixed with sriracha or wasabi.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 24, 2014
The recipe had mixed reviews so I was hesitant to try it but I have to say these were out of this world! I have no idea why the one review was negative because these were hands down some of the best crab cakes I've ever had or made. The panko crumbs gave them a light crisp texture not the overly breaded texture you get with some recipes from using regular bread crumbs.
November 26, 2013
We loved these crab cakes! Very good texture and the panko was much better than bread crumbs. I can't wait to make these again!
May 15, 2011
these crabcakes are the best crabcakes I have ever had! the mixture was a little wet to cover in panko so I put them in the freezer for ten minutes before coating them.
September 25, 2007
I made these crab cakes perfectly.. unfortunately they just werent very good. The pimiento gave them an unwelcomed flavor and the panko breadcrumbs made them taste cheap and bland.. stay away from these
July 10, 2006
This is a great crabcake recipe and definitely worth making again and again. My girlfriend and I absolutely loved them. The panko makes it so nice and crispy.