Korean Crab Cakes recipe

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Ingredients

¼ cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh ginger
2 teaspoons Asian fish sauce (nuoc mam or nam pla)
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
3 ounces chopped shrimp
1 ½ cups fresh breadcrumbs, made from crustless French bread
salt and pepper to taste
1 ½ tablespoons peanut oil

Nutrition Info

254.5 calories
carbohydrate: 9.6 g
cholesterol: 74.5 mg
fat: 17.4 g
fiber: 0.5 g
protein: 14.5 g
saturatedFat: 2.8 g
servingSize: -
sodium: 619.9 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 crab cakes

Recipe Note

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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