Asian-Inspired Crab Cakes

Course: Appetizer

Cuisine: Compliments many cuisines

Prep Time: 20

Cook Time: 15

Servings: crab cakes

Calories: 411kcal

Author: Ten Pound Cake Company

Classic crab cakes get a flavor twist with the addition of Asian ingredients. This quick and easy recipe includes ginger, garlic, white miso, chives, and sesame seeds.

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Equipment

1 nonstick skillet
1 food processor
2 medium bowls

Ingredients

Crab Cakes

8 ounces lump crab meat (227 grams)
1½ cups butter cracker crumbs (6.5 ounces/180 grams)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 egg
1 tablespoon white miso
½ teaspoon lime juice
4 teaspoons minced chives
2 teaspoons minced garlic
2 teaspoons sesame seeds
½ teaspoon grated ginger
2 tablespoons Kewpie mayonnaise
10 drops Sriracha
¾ cup canola oil

Remoulade

½ cup Kewpie mayonnaise (3.4 ounces/96 grams)
1 tablespoon honey
1 ½ teaspoon soy sauce
1 teaspoon sesame seeds
1 teaspoon minced chives
4 drops Sriracha

Instructions

Crab Cakes

Crush the butter crackers into crumbs. You can use a food processor, pulsing the crackers for 30 seconds. You can also put the crackers in a ziplock bag and crush them with a rolling pin. Make sure there are small pieces of cracker for texture.
It is important to clean the crab to remove any bits of shell or cartilage. Take the crab out of the container and place it on a cutting board. Pick through the crab to remove any pieces of shell.
Combine 1 cup of cracker crumbs with the chives, minced garlic, grated ginger, sesame seeds, salt, and pepper. Add the lump crab meat to the dry ingredients, making sure everything is thoroughly mixed.
In a separate bowl, beat the egg until thoroughly combined. Add the miso, Kewpie mayonnaise, lime juice, and the sriracha. Whisk until the miso is combined with all the ingredients.
Add the wet ingredients to the cracker crumb/crab mix. Mix until all the dry ingredients are combined with the egg mixture. If you pick up some of the crab meat and form it into a ball, it should stick together.
Form the crab cakes. I made cakes that were 2 inches in diameter and ¾ inch thick. I was able to make 8 crab cakes.
Lay the remainder ½ cup of the cracker crumbs on a sheet pan. Lay each crab cake in the crumbs, first on one side and then flipping to the other. Make sure to roll the sides of the crab cake through the crumbs as well.
Heat ¾ cup of canola oil in a nonstick skillet over a medium flame. Check the temperature of the oil. You want it to be 350°.
When the oil is hot enough, carefully lower the crab cakes in the oil. Fry for 2-3 minutes, then flip the crab cake over to the other side.
Fry for an additional 2-3 minutes.
Remove the crab cakes from the oil and lay them on a paper towel-lined plate to drain. Sprinkle with a little flaky salt.
Repeat until all crab cakes have been fried.

Remoulade

In a small bowl include Kewpie mayonnaise, honey, soy, sesame seeds, minced chives, and Sriracha.
Mix until thoroughly combined.
Serve on the side as a dipping sauce for crab cakes.

Nutrition