Basically I took a crab cake recipe that I normally make and added some asian flavors to it like thai basil, sriracha, fish sauce, panko and… OMG THEY WERE SO GOOD. They are still pretty standard crab cakes but they have a little extra asian flare so I decided that asian-ish described them perfectly.
Part asian, part crab cake, ALL DELICIOUS.
So what’s in these asian-ish crab cakes?
thai basil – not your average basil here
cilantro – if you don’t like cilanto, we can’t be friends (jk… kinda)
mayo – I know some people hate mayo but I love it. I actually made this last batch with vegenaise and they were just as bomb.
eggs – hello binding agent 🙂
fish sauce – sounds weird and smells fishy but is soooooo necessary
sriracha – the BEST hot sauce
lime zest – we like to get zesty up in hur
panko – need some crisp!
sea salt – per usual
We ate these as a meal with greens and some sriracha mayo “dressing”… sriracha mayo with some rice vinegar added to thin it out and drizzle more like a dressing… Genius right? Not really lol.
Any who, you can enjoy these as a like us as a main dish, or change it up and serve these as a side dish or a starter! Whatever your little heart… scratch that… stomach desires 😉
Happy eating yo!
asian-ish crab cakes
- 1 pound cooked crabmeat, chopped into small pieces
- 1 tablespoon finely chopped thai basil
- 2 tablespoons finely chopped cilantro
- 1/4 cup mayo (I used the light olive oil kind; vegenaise works too!)
- 1 bunch green onions, thinly sliced
- 1 tablespoon fish sauce
- 2 teaspoons sriracha
- zest of one lime
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil
for serving: greens, sriracha mayo “dressing” (see notes)
- Add crab meat through sea salt to a medium bowl then mix until well combined. Place bowl in the fridge and let mixture set/firm up for 20 minutes. Remove from fridge, form mixture into eight equal sized patties, making sure to compact them well so they stick together*. Heat one tablespoon olive oil over medium heat in a large non-stick pan. Once oil is hot, add half of the patties and cook on each side for 4-5 minutes or until golden with a few char spots (aka crispy) on both sides. Repeat with second set of patties. Enjoy alone or serve with greens and sriracha mayo “dressing” (see notes).
- *If your crab cake patties aren’t sticking together... you can do two things: 1) cut the crab pieces up smaller 2) add a little more mayo and panko then try again! 🙂
- To make the sriracha mayo “dressing”, combine 3 tablespoons mayo, 1 tablespoon sriracha, and 1 tablespoon rice vinegar to a small bowl then whisk to combine. Add more sriracha if you want more kick and/or more rice vinegar if mixture is too thick.