Crab cakes may be one of the most popular seafood dishes out there, but have you ever tried Asian fusion crab cakes? If you’re looking to spice up your appetizer game, then this recipe is for you. Made with a mix of traditional crab cake ingredients and Asian flavors, these crab cakes are sure to impress your friends and family at any gathering.
Asian Fusion Crab Cakes
Ingredients:
- 1 lb. lump crab meat
- 1/2 cup Panko breadcrumbs
- 1/4 cup chopped scallions
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 Tbsp. soy sauce
- 1 Tbsp. freshly squeezed lime juice
- 1 Tbsp. diced pickled ginger
- 1 clove garlic, minced
- 1/2 tsp. sesame oil
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- In a large mixing bowl, combine the lump crab meat, Panko breadcrumbs, and scallions. Mix well.
- In another bowl, whisk together the mayonnaise, egg, soy sauce, lime juice, pickled ginger, garlic, sesame oil, red pepper flakes, salt, and pepper.
- Pour the wet ingredients over the crab mixture and mix until well combined.
- Using your hands, shape the crab mixture into small patties, about 1/4 cup each.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Carefully add the crab cakes to the oil and cook until golden brown on both sides, about 2-3 minutes per side. Make sure not to overcrowd the skillet.
- Remove the crab cakes from the skillet and place on a paper towel-lined plate to remove excess oil.
- Serve the crab cakes hot with your favorite dipping sauce or on a bed of mixed greens.
Now, if you’re looking for something with a little bit more kick, then these spicy Asian crab cakes are just what you need. Made with a mix of traditional crab cake ingredients and spicy Asian flavors, these crab cakes are perfect for those who love a little heat.
Spicy Asian Crab Cakes
Ingredients:
- 1 lb. lump crab meat
- 1/2 cup Panko breadcrumbs
- 1/4 cup chopped scallions
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 Tbsp. soy sauce
- 1 Tbsp. Sriracha
- 1 Tbsp. freshly squeezed lime juice
- 1 clove garlic, minced
- 1/2 tsp. sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- In a large mixing bowl, combine the lump crab meat, Panko breadcrumbs, and scallions. Mix well.
- In another bowl, whisk together the mayonnaise, egg, soy sauce, Sriracha, lime juice, garlic, sesame oil, salt, and pepper.
- Pour the wet ingredients over the crab mixture and mix until well combined.
- Using your hands, shape the crab mixture into small patties, about 1/4 cup each.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Carefully add the crab cakes to the oil and cook until golden brown on both sides, about 2-3 minutes per side. Make sure not to overcrowd the skillet.
- Remove the crab cakes from the skillet and place on a paper towel-lined plate to remove excess oil.
- Serve the crab cakes hot with a side of extra Sriracha dipping sauce, if desired.
So whether you prefer a little kick or a more fusion flavor, these crab cakes are sure to be a hit at your next gathering or even just a fun night in with friends. Give them a try and let us know what you think!
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