Recipe by Filippo Berio Olive Oil
"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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1 1/2 cups
low sodium, low-fat, organic chicken broth
Filippo Berio Olive Oil
red onion, finely chopped
crab meat (making sure all shell fragments are removed)
Asian fish sauce
Asian chili garlic sauce (i.e. Sambal)
Fresh chopped cilantro
large egg, beaten
Plain dried breadcrumbs or panko bread crumbs (for coating)
Fresh cilantro or small Thai peppers
Filippo Berio Olive Oil for sauteing
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 chiligarlic down to 1 tsp, and served them with a soy/hoisin/chiligarlic sauce on the side. Very flavorful, the crab was maybe a bit overwhelmed though. Next time I will use less rice and more crab to get more crab flavor. The patties were less firm than the Maryland, maybe because of excess water from the rice. I will definitely make these again for more people, as they warmed nicely in the oven so they can be prepared ahead of time. Oh, I used fresh dungeness crab for this.
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 had with crab cakes. I served it with wasabi mayonnaise but it hardly needed anything accompanying it.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Crab Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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