Far East Crab Cakes Recipe

Inspired by Sunset Magazine, these delectable Far East Crab Cakes are incredibly versatile! Enjoy them as a sophisticated appetizer or a satisfying main course, simply by adjusting the amount of crab meat. This recipe delivers a burst of Asian-inspired flavors with succulent crab, creating a truly unforgettable culinary experience.

Prep Time 15 mins
Cook Time 27 mins
Calories 30.9 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Far East Crab Cakes 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Far East Crab Cakes

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How to Make Far East Crab Cakes

  1. In a medium bowl, gently combine 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped green onion, 2 tablespoons finely grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes.
  2. Thoroughly toss the ingredients until evenly mixed.
  3. Stir in 1/2 cup mayonnaise until well incorporated.
  4. Gently fold in 1 1/2 pounds lump crab meat. (For appetizer portions, use 3/4 pound crab meat.)
  5. Divide the crab mixture into 4 equal portions. Shape each portion into a 1/4-inch thick patty.
  6. Lightly coat a baking sheet with cooking spray.
  7. Place the crab cakes onto the prepared baking sheet.
  8. Sprinkle with paprika to taste (optional).
  9. Bake in a preheated 400°F (200°C) oven for 12-15 minutes, or until the crab cakes are golden brown and heated through.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

2g

Fat

1g

Carbs

1g