Crab Cakes in Rice Paper with Ginger Lime Sauce

Elevate your appetizer game with these crispy Crab Cakes in Rice Paper with Ginger Lime Sauce—a deliciously modern twist on a seafood classic! Tender, seasoned crab cakes are wrapped in delicate rice paper, creating a perfectly crisp exterior that encases the savory filling. Packed with fresh flavors from green onion, red bell pepper, and a hint of Old Bay seasoning, these crab cakes are pan-fried to golden perfection. The star of the dish is the zesty ginger lime dipping sauce, a harmonious blend of tangy lime juice, umami-rich soy sauce, and a touch of sweet honey, with optional sriracha for a spicy kick. Perfect for entertaining or as a gourmet starter, this recipe is quick to prepare, visually stunning, and bursting with vibrant flavors. Pair with a sprinkle of fresh cilantro for a sophisticated finish!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Crab meat (lump or claw, picked clean of shells)
• 60 grams Mayonnaise
• 50 grams Panko breadcrumbs
• 2 stalks Green onion, finely chopped
• 50 grams Red bell pepper, finely diced
• 1 Egg
• 1 teaspoon Old Bay seasoning
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 sheets Rice paper wrappers
• 250 milliliters Vegetable oil, for frying
• 30 milliliters Lime juice (for sauce)
• 1 teaspoon Fresh ginger, finely grated (for sauce)
• 15 milliliters Soy sauce (for sauce)
• 10 grams Honey (for sauce)
• 5 milliliters Sriracha (optional, for sauce)
• 10 grams Cilantro, finely chopped (for garnish)

Directions

Step 1

In a mixing bowl, combine crab meat, mayonnaise, panko breadcrumbs, green onion, red bell pepper, egg, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

Step 2

Shape the crab mixture into 12 equal patties, about 5 cm wide and 1.5 cm thick. Place them on a parchment-lined tray and refrigerate for 15 minutes to firm up.

Step 3

Prepare a large shallow dish of warm water. Submerge a sheet of rice paper in the water for 10-15 seconds until soft but not overly sticky.

Step 4

Place the softened rice paper on a clean surface. Lay a crab cake in the center and fold the edges tightly around it, like rolling a small burrito. Repeat with the remaining crab cakes and rice paper sheets.

Step 5

In a skillet, heat vegetable oil over medium heat. Add the wrapped crab cakes in batches, seam side down. Cook for 2-3 minutes per side or until golden brown and crispy. Drain on a paper towel-lined plate.

Step 6

To prepare the ginger lime dipping sauce, whisk together lime juice, grated ginger, soy sauce, honey, and sriracha (if using) in a small bowl.

Step 7

Serve the crab cakes warm, garnished with cilantro and accompanied by the ginger lime dipping sauce.

Nutrition Facts

Serving size	(988.4g)

Amount per serving	% Daily Value*
Calories	3676.8

Total Fat 305.0g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 413.6mg	0%
Sodium 4162.9mg	0%
Total Carbohydrate 167.1g	0%
Dietary Fiber 5.5g	0%
Total Sugars 16.2g
Protein 75.5g	0%

Vitamin D 48IU	0%
Calcium 320.4mg	0%
Iron 8.8mg	0%
Potassium 1300.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 8.1%

Carbs: 18.0%