Asian crab cakes with avocado wasabi sauce

Asian crab cakes with avocado wasabi sauce

Photo by Kelly S.

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  • 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)


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.