Crab Cakes

I took a crab cake recipe that I normally make and added some asian flavors to it like Thai basil, sriracha, fish sauce, panko, and THEY WERE SO GOOD. They are still pretty standard crab cakes, but they have a little extra asian flair, so I decided that asian-ish described them perfectly.

CRAB MEAT, Thai basil, cilantro – if you don’t like cilantro, we can’t be friends.

Mayo, I know some people hate mayo, but I love it. I actually made this last batch with Vegenaise, and they were just so good.

Fish sauce sounds weird and smells fishy, but is so necessary, Sriracha is the BEST hot sauce.

Lime zest, we like to get zesty up in here

We eat these as a meal with greens and some sriracha mayo “dressing”… sriracha mayo with some rice vinegar added to thin it out and drizzled more like a dressing… Genius right? Not really.

Anywho, you can enjoy these as a like us as a main dish, or change it up and serve these as a side dish or a starter! Whatever your little heart… scratch that, stomach desires.

INGREDIENTS

• 1 pound cooked crabmeat, chopped into small pieces
• 1 tablespoon finely chopped Thai basil
• 2 tablespoons finely chopped cilantro
• 1/4 cup mayo (I used the light olive oil kind; Vegenaise works too!)
• 1 bunch green onions, thinly sliced
• 1 tablespoon fish sauce
• 2 teaspoons sriracha
• zest of one lime
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon fine sea salt
• 2 tablespoons olive oil

For serving:

• greens
• sriracha mayo “dressing”

How to make Asian-ish Crab Cakes?

Step 1:

Add crab meat through sea salt to a medium bowl, then mix until well combined. Place the bowl in the fridge and let the mixture set/firm up for 20 minutes. Remove from fridge, form mixture into eight equal-sized patties, making sure to compact them well so they stick together.

Step 2:

Heat one tablespoon of olive oil over medium heat in a large non-stick pan. Once oil is hot, add half of the patties and cook on each side for 4-5 minutes or until golden with a few char spots (crispy) on both sides. Repeat with the second set of patties. Enjoy alone or serve with greens and sriracha mayo “dressing”.

KITCHEN EQUIPMENT NEEDED

• Large mixing bowl
• Cutting board and knife
• Measuring spoons and cups
• Zester or fine grater (for the lime)
• Non-stick skillet or frying pan
• Spatula
• Plate or tray
• A fridge for chilling the mixture
• Spoon or hands to shape patties

WHAT TO EAT WITH THESE ASIAN-ISH CRAB CAKES?

The first time I made these Asian-ish Crab Cakes, it was for a little Friday night “date-in” after the kids were tucked in. I used crab (because let’s be real, mama’s on a budget) and skipped the tarragon, adding a pinch of Old Bay instead.

Crispy, tender, and just the right amount of kick. My husband made a crab cake with the leftovers the next day. genius. We paired them with a warm bowl of Thai Coconut Curry Carrot Soup, and it was like dinner transported us straight to a beach shack.

For a full spread, I love to serve Garlic Edamame and Salsa Verde Chicken and Brussels Sprout Tacos. It’s a mix of spicy, and even the kids ask for seconds.

FAQ

What are asian-ish crab cakes made of?

Asian-ish crab cakes are made with crab meat, Thai herbs, green onions, mayo, lime zest, and panko breadcrumbs. Everything is mixed, shaped into patties, and pan-fried until crispy.

What does this taste like?

These crab cakes are spicy from sriracha, a little creamy from the mayo, and fresh with herbs and lime.

Can I use canned crab?

Yes.

What kind of mayo should I use?

Any mayo works.

Can I make it without fish sauce?

Yes.

Can I bake these instead of frying?

Definitely.

How do I make them stick better?

Chill the mix before shaping, and press each patty firmly together.

What if I don’t like cilantro?

You can skip it or replace it with more Thai basil or even parsley.

What sauce goes best with these?

Sriracha mayo is a favorite, but you can also try sweet chili sauce or soy dipping sauce.

Can I freeze crab cakes?

Yes.