Korean Crab Cakes

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DeAnna L. 1

"Crab cakes with a Korean flair! These are great, I like to eat them with sweet and sour sauce, or hoisin sauce! Tasty!"
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50 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste.
  2. Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture.
  3. Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.


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how does this have korean flair? cilantro is not an herb that is used in korean cooking. actually almost every korean that i know hates cilantro.though we do use fish sauce occasionally. but bec...

These sound great, but they are not Korean. I live in Korea and can not get half of the ingredients needed. I will try to make them when I go to the USA next vacation.

This came out alright but it definitely is NOT Korean.

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