Asian Crab Cakes


1 lb. Crab Meat

1/2 cup red bell pepper, diced

1/4 cup green onion, chopped

1 garlic clove, peeled and minced

1 tbsp. fresh ginger, finely chopped

2 tbsp. fresh cilantro, chopped

2 tbsp. fresh lemon juice

3 tbsp. Hoisin sauce (available at most supermarkets in the ethnic foods aisle)

1 tbsp. sesame oil

1 pinch cayenne pepper


1 1/2 cups Panko breadcrumbs (available at most supermarkets in the ethnic foods aisle)

2 tbsp. sesame oil, for sautéing

2 tbsp. canola oil, for sautéing


Combine above cake ingredients, excluding breadcrumbs and oils for saut éing. Form into 8-2oz. cakes. Dredge in breadcrumbs. Heat 1/2 the oils on medium heat in a non-stick skillet.* Saut é 4 cakes at a time until golden. Serve hot with a dollop of sauce.

Makes 8 medium crab cakes.

*I fried these crab cakes in a very hot cast iron skillet and used a teaspoon or two more of oil than was called for in the recipe to keep the cakes from sticking to the pan. The crab cakes turned out very crisp and light.