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Asian crab cakes with avocado wasabi sauce

  • 1 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


4-5 ounces lump crabmeat
1 small shallot, chopped (about ¼ cup)
1 garlic clove, minced
½ tablespoon grated fresh ginger
1 teaspoon honey
1 egg white, beaten
3 tablespoons regular coconut milk (not light), or more if needed
½ lime, juice and zest
¼ cup panko, plus more to shape cakes
2 tablespoons fresh cilantro, roughly chopped
pinches of salt and pepper
¼ to ½ teaspoon sriracha (optional)
the leftovers can become a salad dressing, sandwich spread, veggie dip, etc…
¼ cup silken tofu
½ an avocado
juice of ¼ to ½ a lemon (to taste)
½ teaspoon minced garlic
pinches of salt & pepper, to taste
1 teaspoon onion powder (or 1 tablespoon minced onion – both optional)
¼ or ½ teaspoon wasabi paste, (or to taste depending on your spice preference)
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CRABCAKES: Gently mix together all ingredients. Form into patties. Coat with extra panko on all sides. I baked mine in a 400 degree oven for about 10-15 minutes or until golden brown, and I turned on the broiler for the last 1-2 minutes. You can flip halfway through, but I forgot to, and it worked out just fine. You could also pan fry them in a skillet. AVOCADO WASABI SAUCE: In a food processor, blend all ingredients together. Chill until you’re ready to serve.

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