Asian Crab Cakes 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



Asian Crab image

Provided by Guy Fieri

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup canola oil
1 pound Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute)
3 tablespoons hoisin sauce
1 tablespoon chile hot sauce (recommended: Sriracha)
3 tablespoons black bean garlic paste
1/4 cup white wine
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
2 tablespoons green onions, sliced

Steps:

  • In a large wok, heat canola oil over medium-high heat.
  • Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
  • Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
  • Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
  • Remove to plate and garnish with sesame seeds and green onions.

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.

ASIAN MINI CRAB CAKES



Asian Mini Crab Cakes image

Categories     Bread     Cake     Sauce     Side     Bake     Crab     Chill

Yield makes about 24

Number Of Ingredients 15

8 ounces jumbo lump crabmeat, picked over and rinsed
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 bread crumbs
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly 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 the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
  • In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
  • Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
  • Heat the 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 to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
  • To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
  • Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.

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.

ASIAN SHRIMP AND CRAB CAKES



Asian Shrimp and Crab Cakes image

Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from epicurious.com.

Provided by spatchcock

Categories     Crab

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup fat-free mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons bottled Thai fish sauce (nam pla) or 2 teaspoons 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 or 1 1/2 cups storebought breadcrumbs
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.

Nutrition Facts : Calories 566.2, Fat 17.1, SaturatedFat 3.2, Cholesterol 144, Sodium 1643.6, Carbohydrate 63.5, Fiber 4.4, Sugar 7.5, Protein 37.4

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

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From recipeschoice.com


ASIAN CRAB CAKES – THE PEANUT PATCH
2019-03-18 Gently fold crabmeat into mixture. Cover and chill 30 minutes or several hours. Lightly stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 8 patties. Dredge in remaining panko. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 – 3 minutes on each side or until golden. Serve with ...
From thepeanutpatch.com


CRAB CAKES WITH ASIAN SLAW RECIPE - GOOD HOUSEKEEPING
2010-08-27 In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with ...
From goodhousekeeping.com


ASIAN CRAB CAKES SAUCE - COOKEATSHARE
Recipes / Asian crab cakes sauce (1000+) Crab Cakes And Basil Aioli. 10092 views. Crab Cakes And Basil Aioli, ingredients: 8 x crab cakes, 12 ounce crab meat, 1 Tbsp. Crab Cakes Benedict. 3734 views. Crab Cakes Benedict, ingredients: 4 x pre-made crab cakes (prepare according to package's. Dungeness Crab Cakes With Meyer Lemon Aioli . 7866 views. …
From cookeatshare.com


OUR 20 BEST CRAB CAKE RECIPES TO MAKE ASAP | ALLRECIPES
2021-09-02 Asian Crab Cake Salad. View Recipe. Toasted sesame seeds, chile-garlic sauce, ginger, sesame oil, and soy sauce give basic crab cakes an Asian-inspired twist. Served over arugula, it makes a complete meal.
From allrecipes.com


CRAB CAKE RECIPES | BBC GOOD FOOD
Whether you need a flavourful dinner party starter or a quick midweek meal, our easy crab cake recipes are ideal for entertaining and beyond. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 6 of 6. Crab cakes with dill mayonnaise . A star rating of 4.6 out of 5. 9 ratings. Little fish favourites, perfect …
From bbcgoodfood.com


ASIAN CRAB CAKES WITH SESAME SOUR CREAM RECIPE | LAND O’LAKES
Combine green onion, sour cream, ginger root, garlic, soy sauce and egg in another bowl. Stir in crabmeat and 1 cup cracker crumbs until well mixed. STEP 4. Shape level tablespoons of mixture into 1 1/2-inch patties; flatten slightly. Place remaining 1 cup crushed crackers in shallow dish. Coat both sides of each patty in crackers.
From landolakes.com


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