Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

Asian crab cakes with avocado wasabi sauce

Asian crab cakes with avocado wasabi sauce
  • 1 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Asian crab cakes with avocado wasabi sauce

Ingredients

CRABCAKES:
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)
AVOCADO WASABI SAUCE:
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)

Directions

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.

More recipes by Kelly S.

views icon 120 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