Crab Cakes with an Asian Vinaigrette

Crab Cakes with an Asian Vinaigrette

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4-8
  • About This Recipe

    “I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.”



  • 1/2 cupfresh lime juice
  • 1/2 cupchopped shallot
  • 3teaspoonssoy sauce
  • 1 1/2 teaspoonsgrated ginger
  • 1/4 cupjalapeno pepper, diced
  • 1teaspoonminced garlic
  • 2teaspoonsliquid honey
  • 1 1/2 teaspoonscurry paste
  • 2teaspoonssesame oil
  • 1cupolive oil
  • Crab Cakes

  • 2teaspoonsbutter
  • 1/2 cupdiced red bell pepper
  • 1/2 cupdiced green bell pepper
  • 1lbfresh crab, , picked over
  • 1cupchopped daikon sprouts
  • 4teaspoonschopped cilantro
  • 1carrot, diced
  • 1cuppanko( go with progresso dry fine if needed)
  • 1cupsliced radicchio
  • 1/2 cupfresh breadcrumb
  • 3teaspoonsminced ginger
  • 1/2 cupmayonnaise, mixed with the ginger
  • Directions

  • For vinaigrette whisk all ingredients together.
  • For the Crab Cakes—————.
  • In a medium pan melt butter over medium heat.
  • Add red and green pepper and saute for about 4 minutes.
  • In a large bowl combine crab, peppers, sprouts.
  • cilantro, radicchio and carrots.
  • Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
  • Add salt and pepper to taste.
  • Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
  • In a large fry pan heat the oil over medium heat.
  • Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
  • To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
  • Reviews

  • “*Sauce review, only* OH MY, this sauce is delightful! Thanks for steering me to your recipe Dib’s. I halved the recipe and it was plenty for the two of us. The kids were not as adventurous. It was perfect with the crab cakes we were gifted with.”

  • “Wonderful.The sauce makes it.”