Best 8 Asian Crab Cakes Recipes

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Asian crab cakes are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With their unique blend of spices and flavors, Asian crab cakes are a surefire way to impress your family and friends. Whether you're looking for a quick and easy appetizer or a main course that will wow your guests, Asian crab cakes are the perfect choice. In this article, we'll provide you with a variety of Asian crab cake recipes that are sure to tantalize your taste buds. From classic recipes to more creative takes on this classic dish, we've got something for everyone. So get ready to embark on a culinary journey and discover the best Asian crab cake recipes that will make your next meal a memorable one.

Let's cook with our recipes!

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-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes with Wasabi Caper Sauce image

Provided by Peter Tulaney

Categories     Shellfish     Fry     Wasabi     Crab     Capers     Gourmet     Brooklyn     New York

Yield Makes 4 main-course servings

Number Of Ingredients 16

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Make wasabi caper sauce:
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

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.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes With Wasabi Caper Sauce image

Make and share this Asian-Style Crab Cakes With Wasabi Caper Sauce recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko breadcrumbs (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil

Steps:

  • Make wasabi caper sauce:.
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:.
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
  • Stir in crabmeat and chill, covered, 1 hour.
  • Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
  • Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
  • (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
  • Transfer to several layers of paper towels to drain.
  • Return oil to 350°F between batches.
  • Serve crab cakes with sauce.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING



Asian Crab Cakes over Arugula With Wasabi Dressing image

Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.

Provided by Vino Girl

Categories     Crab

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

1 egg, beaten
2 slices whole wheat bread, crumbled
1 tablespoon light mayonnaise
1 tablespoon ginger, freshly grated
1/4 cup scallion, finely chopped
1 teaspoon light soy sauce
2 (6 ounce) cans lump crabmeat
1 tablespoon sesame oil
salt
pepper
1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons light sour cream
1 tablespoon light soy sauce
4 cups arugula, washed and dried

Steps:

  • In a large bowl, combine egg and bread until the liquid is absorbed.
  • Add mayo, ginger, scallion, and soy sauce; stir.
  • Gently fold in crab and season with salt and pepper.
  • Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
  • In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
  • Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
  • Toss arugula with 3 tablespoons dressing.
  • Divide greens onto four plates and top with two crab cakes.
  • Drizzle the remaining dressing over each plate.

ASIAN INSPIRED COCONUT CRAB CAKES



Asian Inspired Coconut Crab Cakes image

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect..

Provided by GingerlyJ

Categories     Crab

Time 30m

Yield 16 cakes, 16 serving(s)

Number Of Ingredients 13

1 cup flaked coconut
8 ounces flaked crabmeat
1 tablespoon fresh ginger
1/4 cup thinly chopped green onion
1/4 cup diced red bell pepper
1/4 cup grated carrot
1/4 cup reduced-fat mayonnaise
1 egg
2 teaspoons rice vinegar
2 garlic cloves
1/3 cup unseasoned breadcrumbs
1/4 teaspoon cayenne pepper
1 lemon

Steps:

  • preheat oven to 375.
  • place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted.
  • combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well.
  • combine bread crumsb and cayenne pepper and fold into crab mix.
  • sprinkle half of the coconut on cutting board.
  • With a measuring spoon form 16 even sized balls of crab mix.
  • roll in coocnut mixture and sprinkle remianing coconut on top.
  • Flatten and place on cookie sheet.
  • bake 20 minutes until coconut is golden brown.
  • Serve with asian style hot mustard.

Nutrition Facts : Calories 63.9, Fat 3.3, SaturatedFat 1.6, Cholesterol 20.5, Sodium 182.8, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 3.6

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE image

Categories     Shellfish     Appetizer     Fry     Quick & Easy

Yield 8 Cakes

Number Of Ingredients 14

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil

Steps:

  • Special equipment: a deep-fat thermometer Make wasabi caper sauce: Stir together all sauce ingredients and chill, covered, until ready to use. Make crab cakes: Wash leek well in a bowl of cold water, agitating leek, then lift out and drain. Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko. Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.

ASIAN CRAB CAKES



Asian Crab Cakes image

I used my Maryland crab cake recipe and switched it up a bit with some Asian flavors. It was moist and delicious. Great served with cilantro rice

Provided by barbara lentz

Categories     Seafood

Time 15m

Number Of Ingredients 10

1 lb lump crab meat
1/4 c mayo
1/2 c panko bread crumbs
1 large egg
2 Tbsp dijon mustard
2 tsp soy sauce
1 tsp chili garlic sauce
2 Tbsp vegetable oil
thai basil for garnish
1 bottle yum yum sauce

Steps:

  • 1. Mix the first 7 ingredients together and shape into 4 to 6 patties. If the patties are too wet use more Panko.
  • 2. Place the oil in a large skillet. Place on med high heat add the patties and cook for 10 minutes flipping a couple of times to get them browned but not burnt.
  • 3. To serve place some Yum Yum sauce on plate. Top with a crab cake and garnish with Thai Basil

Tips:

  • Choose the right crab meat. Fresh crab meat is always best, but canned crab meat can also be used. If you're using canned crab meat, be sure to rinse it well and pick out any shells or cartilage.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently mix the ingredients just until they are combined.
  • Use a light touch when forming the crab cakes. Crab cakes are delicate, so don't press them too hard. Gently shape them into patties, about 2 inches in diameter and 1 inch thick.
  • Don't overcrowd the pan. When cooking the crab cakes, be sure to leave enough space between them so that they can cook evenly. Otherwise, they will steam instead of fry.
  • Serve the crab cakes immediately. Crab cakes are best served hot out of the pan. Serve them with your favorite dipping sauce, such as tartar sauce or remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect crab cakes every time.

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