Asian Crab Cakes

Asian Crab Cakes


"Fresh cilantro, fish sauce, and chili sauce are combined with crab meat to create this Asian-inspired take on crab cakes that is bursting with flavor."
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servings 496 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

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.

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  1. In a saucepan over high heat, add the chicken broth, rice, salt, bring to boil, stir once, reduce to low heat. Cook until rice is rice is tender, approximately 4-5 minutes. Remove from heat and set aside.
  2. In saute pan over medium heat, add 2 tbs of olive oil. Add onion and garlic, saute for 3-4 minutes, make sure not to brown onion or garlic.
  3. In a mixing bowl, combine sauteed mixture, crab meat, fish sauce, chili sauce, the cilantro and the remaining salt (1/4 tea.). Gently fold together. Gently fold in rice, egg and olive oil and continue folding until well blended. Take this mixture and divide into 4 portions, make patty. Put breadcrumbs on plate to coat each patty.
  4. In a large saute pan, over medium high heat add the last Tab. Olive oil. Add crab cakes, saute, only turning once, cooking approximately 4-5 minutes on each side. (Trick: If bread crumbs browning too quickly, remove crab cakes from the pan and finish cooking in a 350 degree oven on a alum. foiled cookie sheet until completely cooked.)
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  • Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant



I made these and the Maryland Crab Cakes I lastnight. My Dad, boyfriend, and myself all agree that these are really great, and our preference over the Maryland style. However, I did cut the chil...

This recipe is completely worth trying! I loved the slight spiciness. next time I will make it a little hotter, maybe add some chilies. The fish sauce and cilantro add a flare that I have never ...

Excellant flavor. Will make this a regular as crab price allows!

This was awful. Luckily there was enough rice in it to salvage it as a side.

A great twist on the typical crab cake. I used white rice (all I had) and added about 2 extra ounces of crab meat. It was great!