South East Asian Style Crab Cakes Serves: 8 crabcakes
Prep Time: 15 min
Cook Time: 6 min
Chill Time 20 min

Nutritional Information

Serving Size 1 crabcake
Amount per Serving
Calories 260
Calories from Fat 190
Total Fat 21 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 690 mg
Total Carbs 6 g
Dietary Fiber 0 g
Sugars 3 g
Protein 14 g
Vitamin A 4 %
Vitamin C 2 %
Calcium 6 %
Iron 4 %

South East Asian Style Crab Cakes

Ingredients

  • SPICY SAUCE:
  • 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 tsp. sesame seeds
  • 1 tsp. ground red pepper
  • CRAB CAKES:
  • 1 large egg
  • 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
  • 1 tsp. spicy Chinese mustard
  • 2 Tbsp. chopped fresh cilantro
  • 4 green onions, finely chopped
  • 1 Tbsp. ground ginger
  • 2 cups panko bread crumbs, divided
  • 1 lb. jumbo lump crabmeat, picked over
  • 1/4 cup vegetable oil

Directions

  1. Make Spicy Sauce: Stir together mayonnaise, soy sauce, honey, sesame seeds and ground red pepper. Cover and refrigerate.
  2. Make Crab Cakes: In large bowl whisk together egg, mayonnaise and mustard, then stir in cilantro, green onions, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour.
  3. Divide mixture into 8 and form into 1-inch-thick patties. Spread remaining panko in shallow dish and carefully press each patty into crumbs to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.
  4. Heat oil in 10 to 12-inch skillet over medium-high heat. When oil is just starting to smoke, quickly but gently place crab cakes into pan and cook 3 minutes per side until golden brown. Serve immediately with Spicy Sauce on the side.

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