shared by followers | following

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)

Nutrition Facts

Show Hide

More recipes by Kelly S.

views icon 160 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In