Asian Crab Cake Salad Recipes

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THAI STYLE CRAB CAKES



Thai Style Crab Cakes image

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving

Steps:

  • Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
  • Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams

ASIAN CRAB CAKES



Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 16

8 ounces jumbo lump crabmeat, picked over well and rinsed
1/4 cup plus 3 tablespoons mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs
1 English cucumber, for garnish
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 tablespoon water
1/4 cup sesame seeds
2/3 cup safflower oil, plus more if needed
1/2 cup drained pickled ginger, for garnish

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

ASIAN CRAB AND CUKE SALAD



Asian Crab and Cuke Salad image

This salad reminds me of the squid and seaweed salad served in japanese restaurants. It's a quick and easy lunch or light dinner. It would also be delicious with shrimp instead of crab.

Provided by C.H.

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 cucumber, sliced
salt and ground black pepper to taste
1 (8 ounce) package imitation crabmeat, coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon soy sauce

Steps:

  • Place cucumber slices in a bowl and season with salt and pepper. Toss in imitation crabmeat. Whisk vinegar and soy sauce together in a separate bowl. Pour over the cucumber and crab mixture and toss to coat.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 10.5 g, Cholesterol 11.2 mg, Fat 0.3 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 697.8 mg, Sugar 4.4 g

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING



Asian Crab Cakes over Arugula With Wasabi Dressing image

Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.

Provided by Vino Girl

Categories     Crab

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

1 egg, beaten
2 slices whole wheat bread, crumbled
1 tablespoon light mayonnaise
1 tablespoon ginger, freshly grated
1/4 cup scallion, finely chopped
1 teaspoon light soy sauce
2 (6 ounce) cans lump crabmeat
1 tablespoon sesame oil
salt
pepper
1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons light sour cream
1 tablespoon light soy sauce
4 cups arugula, washed and dried

Steps:

  • In a large bowl, combine egg and bread until the liquid is absorbed.
  • Add mayo, ginger, scallion, and soy sauce; stir.
  • Gently fold in crab and season with salt and pepper.
  • Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
  • In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
  • Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
  • Toss arugula with 3 tablespoons dressing.
  • Divide greens onto four plates and top with two crab cakes.
  • Drizzle the remaining dressing over each plate.

ASIAN CRAB SALAD CROUSTADES



Asian Crab Salad Croustades image

These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind. thepassionatecook who posted this on her blog 12/16/2009 at 12:25PM in Amuse-Bouches, Canapés and Finger Food, Fish and Seafood Cooling time = 3 hrs.

Provided by Manami

Categories     Crab

Time 35m

Yield 48 croustades

Number Of Ingredients 15

2 tablespoons good-quality mayonnaise or 2 tablespoons aioli
salt
pepper
hot sauce or harissa
15 ounces crabmeat, picked & cleaned
1 lime, juice of
1 tablespoon fish sauce (Nam Pla)
2 tablespoons soft brown sugar
1 small handful mint leaf
2 large handfuls coriander leaves
2 kaffir lime leaves
1 small red chili (or more to taste)
half head romaine lettuce or iceberg lettuce
4 tablespoons unsalted butter, room temperature (can be left out overnight)
48 slices white bread

Steps:

  • FOR THE CRAB SALAD:.
  • Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
  • If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
  • Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
  • Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
  • Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
  • Shred the lettuce leaves thinly, then chop roughly.
  • CROUSTADES:.
  • Preheat oven to 375ºF.
  • Coat insides of 48 muffin (2" ea) pans, generously with butter.
  • Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
  • Use fingertips, press against muffin cups (and you create a little cup).
  • Bake 8-10 minutes.
  • Remove from oven and cool. (These can be stored in airtight container)
  • TO ASSEMBLE;.
  • Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
  • Serve within 30 minutes to an hour so the bases don't get soggy.
  • VOILÁ.
  • The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

Nutrition Facts : Calories 87.3, Fat 2, SaturatedFat 0.8, Cholesterol 6.4, Sodium 277.9, Carbohydrate 13.4, Fiber 0.6, Sugar 1.7, Protein 3.6

MINI ASIAN CRAB CAKES



Mini Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.

Provided by alligirl

Categories     Lunch/Snacks

Time 55m

Yield 24 mini crab cakes, 12 serving(s)

Number Of Ingredients 15

8 ounces lump crabmeat (picked over)
1/4 cup mayonnaise (plus 3 tablespoons for garnish)
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
coarse salt
fresh ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil (plus more if needed)
1 English cucumber (for garnish)
1/2 cup drained pickled ginger (for garnish)

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
  • Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
  • In a medium bowl, whisk together flour, salt, and pepper; set aside.
  • In a small bowl, beat eggs with 1 tablespoon water; set aside.
  • In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
  • Repeat with remaining crab mixture.
  • Dip cakes in egg mixture, then roll in breadcrumb mixture.
  • 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.
  • Transfer crab cakes to a parchment-lined baking sheet.
  • Freeze (uncovered) until firm, about 1 hour.
  • Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
  • 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.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
  • Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Nutrition Facts : Calories 219.5, Fat 16.6, SaturatedFat 2.4, Cholesterol 50.9, Sodium 319.7, Carbohydrate 10.6, Fiber 0.9, Sugar 1.2, Protein 7.5

ASIAN-STYLE CRAB AND SHRIMP CAKES



Asian-Style Crab and Shrimp Cakes image

Categories     Ginger     Sauté     Quick & Easy     Crab     Shrimp     Spring     Pan-Fry     Cilantro     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons bottled Thai fish sauce (nam pla) or soy sauce
6 ounces canned crabmeat, drained, picked over, patted dry
3 ounces bay shrimp, chopped
1 1/2 cups fresh breadcrumbs made from crustless French bread
1 1/2 tablespoons peanut oil

Steps:

  • Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
  • Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.

MINI ASIAN CRAB CAKES



Mini Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 15

8 ounces jumbo lump crabmeat, picked over
1/4 cup mayonnaise, plus 3 tablespoons, for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
  • In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
  • 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 1 1/2 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
  • Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
  • 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.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

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