Crab Cakes with an Asian Vinaigrette
Elevate your seafood game with these elegant Crab Cakes with an Asian Vinaigrette—a delightful fusion of crispy, golden-brown crab patties and a tangy, umami-packed dressing. This recipe combines the delicate sweetness of lump crab meat with a hint of fresh parsley and a subtle citrus kick from freshly squeezed lemon juice. Each cake is coated in panko breadcrumbs for an irresistibly crunchy texture. The star of the dish, however, is the Asian vinaigrette, featuring soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, offering a perfect balance of savory, tangy, and slightly sweet flavors. Ready in just 40 minutes, these crab cakes make the ultimate appetizer or light entrée, beautifully garnished with thinly sliced green onions for a touch of freshness. Serve them with the vinaigrette drizzled on top or as a dipping sauce to impress your guests with a sophisticated twist on a classic dish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 Egg
- 15 grams Fresh parsley, chopped
- 15 ml Lemon juice, freshly squeezed
- 1 tsp Salt
- 0.5 tsp Black pepper
- 60 ml Vegetable oil
- 30 ml Soy sauce
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 10 grams Honey
- 1 clove Garlic, minced
- 5 grams Ginger, grated
- 15 grams Green onions, thinly sliced
Directions
Step 1
In a large bowl, gently combine the lump crab meat, 60 grams of panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, salt, and black pepper. Be careful not to break up the crab meat too much.
Step 2
Divide the mixture into 8 even portions and shape them into patties about 2.5 cm thick.
Step 3
Place the remaining panko breadcrumbs (60 grams) on a plate. Lightly coat each crab cake in the breadcrumbs, ensuring an even layer.
Step 4
In a large skillet, heat the vegetable oil over medium heat. When hot, add the crab cakes in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Step 5
To make the Asian vinaigrette, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a small bowl until well combined.
Step 6
To serve, drizzle the Asian vinaigrette over the crab cakes or serve it on the side for dipping. Garnish with green onions for a fresh finish.
Step 7
Enjoy your Crab Cakes with an Asian Vinaigrette as an appetizer or light main dish!
Nutrition Facts
| Serving size | (899.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2045.2 |
| Total Fat 130.3g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 41.8g | |
| Cholesterol 493.1mg | 0% |
| Sodium 6630.1mg | 0% |
| Total Carbohydrate 122.2g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 18.1g | |
| Protein 106.7g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 451.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2000.8mg | 0% |
Source of Calories