Asian Crab Cakes Recipe -
Asian Crab Cakes Recipe

Asian Crab Cakes

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"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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

Reviews More Reviews

Jan 26, 2006

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.

Jan 08, 2006

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.


5 Ratings

Mar 12, 2006

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

Mar 11, 2006

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

Feb 13, 2006

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!


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 1582 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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