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Asian crab cakes | wefacecook.com Asian crab cakes | wefacecook.com


Serves: 2
If they like it, it serves 2 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes
Additional info: Serves 4 first-courses or 2 main-dish servings


  • 2 cups lump crabmeat
  • 3 tablespoons minced scallions
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon dijon mustard
  • 2 tablespoons oriental sesame oil
  • 1 tablespoon soy sauce
  • juice of 1 lime
  • to taste chili oil
  • 2 egg whites, lightly beaten
  • 1/2 cup dry bread crumbs
  • For sauce:
  • 1/3 cup mayonnaise
  • 1 teaspoon oriental sesame oil
  • 1/2 teaspoon soy sauce
  • peanut oil for frying
  • For garnish, sprigs of fresh cilantro


  • Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
    Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
    Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
    Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
    For the sauce:
    Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
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