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Crab cakes with Asian dipping sauce
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Easy and quickAsian fusion crab cakes
These crab cakes are a fusion of traditional crab cakes and elements of Asian cuisine. I start with panko instead of bread crumbs, use sriracha sauce instead of tabasco sauce, season with traditional mustard and Old Bay Seasoning and finish with a Thai-style dipping sauce.
About crab - fresh vs. pasteurized
If you are lucky enough to have access to affordable fresh crab, then by all means use fresh crab. Nothing compares to fresh crab, but it is hard to come by, expensive and has only a few days of shelf life until it needs to be eaten. If you don't have access to fresh crab, or don't want to mortgage your house to purchase some, pasteurized crab is a good choice for satisfying your crab cravings. I think the best place to buy pasteurized crab is Costco, for quality and price. Pasteurized crab has about a 1-year shelf life under refrigeration. I keep a can of pasteurized crab in my fridge so I can pull it out for last-minute crabcakes or to add to soups or salads. With a can of pasteurized crab in my fridge I know I can pull together something special when the rest of my fridge is empty.
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Prepare in advance
The nice thing about crab cakes is they really should be prepared in advance and refrigerated before cooking. Even 30 minutes of refrigeration helps keep the crab cakes from falling apart when you cook them. They can also be made a day in advance.
Cook and serve promptly
Cook crab cakes in a hot frying pan for a couple minutes on each side. Serve immediately.
PrintCrab cakes with Asian dipping sauce
These crab cakes are a fusion of traditional crab cake ingredients and Asian ingredients. They are quick to make and always impress.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 crab cakes 1x
Ingredients
- 1 pound lump crab
- 2 t Old Bay Seasoning
- 1 T whole grain mustard, I like Pommery
- 1 egg, lightly beaten
- 1/2 cup mayonnaise
- 1 T sriracha sauce
- 1/4 cup celery, finely chopped, divided
- 1 green onion finely chopped
- 1 1/4 cup panko, divided
- 2 T grated parmesan cheese
- 2 T lime juice
- 1 T soy sauce
- 1 T Thai fish sauce, I like Red Boat or 3 Crabs
- 1 T rice wine vinegar
- 1 t brown sugar
- Green portion of on green onion, finely chopped
- 2 T olive oil, divided
- 2 T canola oil, divided
Instructions
- In a large bowl mix first 8 ingredients and 1 cup of panko. Use your hands and mix just to combine, trying not to break all of the lumps. Set aside.
- Mix remaining 1/4 cup panko and parmesan cheese in a separate bowl. Use a quarter cup measuring cup to scoop up the crab mixture and form each portion into 2″ cakes. Dip each cake into the panko and parmesan mixture to coat. Place dipped cakes on a parchment paper-lined cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes or more.
- Make sauce by combining lime juice, soy sauce, Thai fish sauce, rice wine vinegar, brown sugar and chopped green onion. Set aside until ready to serve.
- Heat a large frying pan and add 1 T olive oil and 1 T canola oil. When oil is hot add 6 crab cakes and cook until well browned on each side, about 2 minutes per side. Remove and place on paper towel-lined plate. Add remaining oil to pan, allow oil to get hot and then cook remaining 6 crab cakes. Serve immediately.
THIS SERVES WELL WITH
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Kim, Trying this tonight sounded so good. I didn’t have the green onions or rice vinegar so I will try again soon following what you tell me next time!!!!
I’m looking forward to hearing how it worked out. Let us know!
I made this. It was delicious but took quite a bit longer than 30 minutes. I made eight crab cakes (12 were appetizer size) and we had 2 each as a main course with a roots and fruits salad. Fab!
Hi Ali, Thank you for writing in. I am glad you enjoyed the recipe and appreciate your comments on timing and portions. They are helpful to me and other readers. Technically, when times are given for a recipe, the time is listed for the prepped ingredients as described in the ingredient list. So in the case of this recipe, the time to prepare the dish assumes your vegetables are already chopped and your egg is beaten. Most people do not realize this when they read a recipe. You have to factor in additional time to prep the ingredients as described. Estimating time is always a challenge for me. Some people are fast and do not get distracted when they cook. Others are slower and do other things simultaneously. For me, even talking to someone while I cook slows me down. That said, you are not the first to tell me one of my recipes took longer to make than I suggest. My apologies. I am always trying to balance an accurate time for what could be done if you are prepped,focused and efficient against a more generous time that probably is more representative. The best way to read an estimate for recipe timing would be to assume it is the best-case scenario, with no distractions and all ingredients prepped and ready to go.