Asian crab cakes with avocado wasabi sauce
By Gigi-licious
Rate this recipe
4.6/5
(15 Votes)
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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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