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    Asian crab cakes with avocado wasabi sauce

    Asian crab cakes with avocado wasabi sauce

    Photo by Kelly S.

    • Prep Time


    • Cook Time


    • Servings



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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.


    More recipes by Kelly S.

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