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Asian crab cakes with avocado wasabi sauce

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Rate this recipe 4.6/5 (15 Votes)
Asian crab cakes with avocado wasabi sauce 1 Picture

Ingredients

  • CRABCAKES:
  • 4-5 ounces lump crabmeat
  • 1 small shallot, chopped (about 1/4 cup)
  • 1 garlic clove, minced
  • 1/2 tablespoon grated fresh ginger
  • 1 teaspoon honey
  • 1 egg white, beaten
  • 3 tablespoons regular coconut milk (not light), or more if needed
  • 1/2 lime, juice and zest
  • 1/4 cup panko, plus more to shape cakes
  • 2 tablespoons fresh cilantro, roughly chopped
  • pinches of salt and pepper
  • 1/4 to 1/2 teaspoon sriracha (optional)
  • AVOCADO WASABI SAUCE:
  • the leftovers can become a salad dressing, sandwich spread, veggie dip, etc…
  • 1/4 cup silken tofu
  • 1/2 an avocado
  • juice of 1/4 to 1/2 a lemon (to taste)
  • 1/2 teaspoon minced garlic
  • pinches of salt & pepper, to taste
  • 1 teaspoon onion powder (or 1 tablespoon minced onion – both optional)
  • 1/4 or 1/2 teaspoon wasabi paste, (or to taste depending on your spice preference)

Details

Servings 1
Adapted from loveandlemons.com

Preparation

Step 1

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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