Asian Style Crab Cakes
Everyone has their favourite crab cake recipe. Here’s mine! They are divine! Because crab is on the pricey side, we tend to make them when we want a special tre
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Nonstick skillet
- Electric pan
- Spatula
- Wax paper
- Baking sheet
- Paper towel
- Oven
- Stove
- Refrigerator
- Whisk
- Fork
- Grater
- Plate
Ingredients
- 16 oz. crabmeat, picked over
- ½ cup light mayo
- ¼ cup minced green onions
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 2 tsp. minced or 1 tsp. finely grated fresh gingerroot
- ¼ tsp. Tabasco or Sriracha sauce
- ¼ tsp. each salt & freshly ground black pepper
- 2 eggs, lightly beaten
- 1 cup fine dry bread crumbs**
- (3/4 cup for coating the cakes (or Panko) & ¼ cup to add to the crab)
- Vegetable oil for frying the crab cakes
- 1/3 cup plum sauce (I prefer Lee Kum Kee brand)
- 1 Tbsp. fresh lemon or lime juice
- ½ tsp. Chinese chili sauce
- 1 clove garlic, minced
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