Far East Crab Cakes
Delicious East Asian-inspired crab cakes featuring tender crab meat, water chestnuts, and sesame oil, perfect for appetizer or light meal, offering crunchy texture and savory flavors.
Ingredients
Instructions
- Combine crab meat, water chestnuts, bread crumbs, parsley flakes, pepper, and sesame oil in a small bowl.
- Stir well to mix all ingredients thoroughly.
- Shape the mixture into 8 patties.
- Coat a large nonstick skillet with vegetable cooking spray.
- Heat over medium-high heat until hot.
- Add crab patties to the skillet and cook for 6 to 8 minutes, turning once, until lightly browned on both sides.
- Transfer the crab cakes to a serving platter.
Tips & Substitutions
For a lighter option, consider substituting the reduced calorie mayonnaise with Greek yogurt for added protein. If you prefer a spicier kick, a dash of hot sauce or a pinch of cayenne pepper can enhance the flavor. Make sure to drain the crab meat thoroughly to avoid soggy cakes, which is essential for achieving that perfect crispiness when frying.
Serving Suggestions
Serve these crab cakes hot, garnished with a sprinkle of fresh parsley or a squeeze of lemon juice for brightness. They pair beautifully with a light salad or steamed vegetables, and a dipping sauce such as tartar sauce or a spicy aioli enhances their flavor. For a complete meal, consider serving alongside Scallops Hawaiian Style.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until they are warmed through and crispy. Avoid microwaving, as this can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Far East Crab Cakes contains roughly 86 calories, with 0g protein, 2g carbohydrates, and 9g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crab meat for this recipe?
Yes, you can use frozen crab meat, but make sure to thaw and drain it thoroughly before using it in the recipe. This will help maintain the texture and ensure the crab cakes hold together while cooking.
What can I substitute for water chestnuts?
If you don't have water chestnuts, you can use finely chopped celery or jicama for a similar crunch. While the flavor will be slightly different, it will still provide a nice texture to your crab cakes.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, simply replace the soft bread crumbs with gluten-free breadcrumbs or almond flour. This will help bind the mixture without compromising the flavor or texture of the cakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).