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asian-ish crab cakes

Course Appetizer, Main Course, Salad, Side Dish
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 crab cakes

Ingredients

  • 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)

    Instructions

    1. 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).

    Recipe 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.