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83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
Back to Asian Crab Cake Bites
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Asian Crab Cake Bites
Recipe Summary
Yield: Makes about 32
Ingredients
Ingredient Checklist
1 tablespoon diced, seeded red jalapeno
1 tablespoon diced, seeded green jalapeno
2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
1 tablespoon finely grated fresh ginger
2 tablespoons coarsely chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon coarse salt
1/3 cup coconut milk
1 1/2 cups lump crabmeat (about 9 ounces), picked over
1/2 cup panko (Asian breadcrumbs), plus more for dredging
3 to 4 tablespoons vegetable oil
2 limes, halved lengthwise and cut into quarters, for serving
Gallery
Asian Crab Cake Bites
Recipe Summary
Yield: Makes about 32
Gallery
Asian Crab Cake Bites
Asian Crab Cake Bites
Asian Crab Cake Bites
Recipe Summary
Yield: Makes about 32
Recipe Summary
Yield: Makes about 32
Yield: Makes about 32
Makes about 32
Ingredients
Ingredients
- 1 tablespoon diced, seeded red jalapeno
- 1 tablespoon diced, seeded green jalapeno
- 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons coarsely chopped cilantro
- 1 large egg, lightly beaten
- 1/4 teaspoon coarse salt
- 1/3 cup coconut milk
- 1 1/2 cups lump crabmeat (about 9 ounces), picked over
- 1/2 cup panko (Asian breadcrumbs), plus more for dredging
- 3 to 4 tablespoons vegetable oil
- 2 limes, halved lengthwise and cut into quarters, for serving
Directions
Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.
Reviews
Add Rating & Review
83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
Reviews
Add Rating & Review
83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
Add Rating & Review
83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
83 Ratings
5 star values:
14
4 star values:
30
3 star values:
23
2 star values:
10
1 star values:
6
- 5 star values:
- 14
- 4 star values:
- 30
- 3 star values:
- 23
- 2 star values:
- 10
- 1 star values:
- 6
All Reviews for Asian Crab Cake Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Asian Crab Cake Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
