Mini Crab Cakes with ginger and scallions
Mini crab cakes with ginger and scallions is a Japanese inspired appetizer or light meal ~ super crispy outside, and nice and meaty inside!
Servings: 12 cakes
Ingredients
crab cake mixture
- 12 ounces lump crab meat. I used canned wild caught lump crab meat that I got from the refrigerated section of my supermarket's fish counter. (Drain any liquid if necessary.)
- 1/3 cup Japanese panko bread crumbs
- 1/4 cup finely minced or finely sliced scallions
- 3 Tbsp mayonnaise
- 4 tsp grated fresh ginger
- 1 tsp fresh lime juice
- toasted sesame oil for frying
breading stations
- 1 cup all purpose flour
- 2 large eggs, well beaten
- 1 cup Japanese panko bread crumbs
sriracha mayo dipping sauce
- 1/4 cup mayonnaise
- 1 Tbsp sriracha sauce (more to taste)
- 1 tsp rice wine vinegar
wasabi mayo dipping sauce
- 1/4 cup mayonnaise
- 3 Tbsp prepared wasabi sauce, or to taste, as sauces vary.
- 1 tsp rice wine vinegar
garnish
- cilantro leaves or other leafy green
- lime wedges
Instructions
mix the crab mixture
- Put the crab cake mixture ingredients (except the oil) in a bowl and gently toss everything together to combine well, without breaking up the crab too much.
Form into balls
- Form into 12 balls, a scant 1/4 cup each. I used an ice cream scoop, but you can use a 1/4 cup measure as well. Compress the mixture so it holds together. Note: don't worry if they seem loose, the breading will help hold the cake together during cooking.
coat the crab cakes
- Put the flour, beaten eggs, and panko crumbs each in a separate bowl. Coat each crab cake ball in the flour first, dusting off any excess. Then coat in the egg mixture, letting excess drip off before finally coating in the panko crumbs. Make sure to get the whole ball coated completely. Set on a plate.
fry the crab cakes
- Work in batches to as not to crowd your pan. Add 2 tablespoons toasted sesame oil to your pan and heat over medium to medium high heat. When the oil is hot add your crab balls and gently press down with the back of a spatula to form a patty shape. Fry for about 2 minutes on each side, until golden and crispy and hot throughout. Note: moderate the heat so the cakes don't burn. Add more oil for each batch of cakes.
- Serve the crab cakes immediately with some fresh greens to garnish (I used cilantro) and lime wedges.
for the wasabi sauce
- Stir together the mayonnaise and the wasabi sauce and the rice wine vinegar. Taste to adjust.
for the sriracha sauce
- Stir together the mayonnaise and the sriracha and the rice wine vinegar. Taste to adjust.
Notes
*Nutritional info for crab cakes only.
Nutrition
Calories: 106 kcal · Carbohydrates: 4 g · Protein: 6 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 29 mg · Sodium: 287 mg · Potassium: 79 mg · Fiber: 0.3 g · Sugar: 0.3 g · Vitamin A: 53 IU · Vitamin C: 3 mg · Calcium: 23 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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