Asian Inspired Coconut Crab Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE



Thai-Style Crab Cakes with Sweet Chili Sauce image

This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.

Provided by Cathy Roma | What Should I Make For...

Categories     Appetizer

Time 40m

Number Of Ingredients 26

Crab Cakes
1 lb lump crab meat (picked over)
4 scallions (finely sliced, white and pale green parts only)
1/3 cup mayonnaise
1 Tbsp lime juice
2 tsp lime zest
1 Tbsp fish sauce
2 Tbsp cilantro (minced)
1 Tbsp (grated ginger)
dash red pepper flakes
1/3 cup all purpose flour
1 egg (beaten with 1 Tbsp water)
1 cup panko breadcrumbs
Canola oil for frying
Kosher salt to taste
Sweet Chili Sauce
2 tsp canola oil
2 cloves garlic (minced)
1/2 cup sugar
1/2 cup unseasoned rice vinegar
2 Tbsp chili paste (sambal oelek)
1 Tbsp lime juice
1 Tbsp fish sauce
2 tsp corn starch
2 tsp water
*ice cream scoop

Steps:

  • Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
  • Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
  • Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
  • Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
  • Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
  • Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
  • Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
  • Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
  • *Crab cakes can be held in a 250 degree oven to keep warm.

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

MINI ASIAN CRAB CAKES



Mini Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.

Provided by alligirl

Categories     Lunch/Snacks

Time 55m

Yield 24 mini crab cakes, 12 serving(s)

Number Of Ingredients 15

8 ounces lump crabmeat (picked over)
1/4 cup mayonnaise (plus 3 tablespoons for garnish)
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
coarse salt
fresh ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil (plus more if needed)
1 English cucumber (for garnish)
1/2 cup drained pickled ginger (for garnish)

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
  • Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
  • In a medium bowl, whisk together flour, salt, and pepper; set aside.
  • In a small bowl, beat eggs with 1 tablespoon water; set aside.
  • In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
  • Repeat with remaining crab mixture.
  • Dip cakes in egg mixture, then roll in breadcrumb mixture.
  • Heat oil in a large skillet over medium heat until hot but not smoking.
  • Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
  • Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
  • Let cool completely.
  • Transfer crab cakes to a parchment-lined baking sheet.
  • Freeze (uncovered) until firm, about 1 hour.
  • Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
  • To serve, preheat oven to 425 degrees.
  • Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
  • Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Nutrition Facts : Calories 219.5, Fat 16.6, SaturatedFat 2.4, Cholesterol 50.9, Sodium 319.7, Carbohydrate 10.6, Fiber 0.9, Sugar 1.2, Protein 7.5

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes With Wasabi Caper Sauce image

Make and share this Asian-Style Crab Cakes With Wasabi Caper Sauce recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko breadcrumbs (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil

Steps:

  • Make wasabi caper sauce:.
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:.
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
  • Stir in crabmeat and chill, covered, 1 hour.
  • Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
  • Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
  • (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
  • Transfer to several layers of paper towels to drain.
  • Return oil to 350°F between batches.
  • Serve crab cakes with sauce.

MOROCCAN-SPICED CRAB CAKES



Moroccan-Spiced Crab Cakes image

These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). The Cilantro-Orange Dressing makes about One Cup. The dressing can be refrigerated for up to 4 hours. Let return to room temperature before serving.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1/4 cup red bell pepper, finely chopped
1/4 cup celery, finely chopped
2 scallions, white and tender green, thinly sliced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cardamom
1/2 cup heavy cream
1/2 lb large lump crabmeat, picked over
1 cup Japanese-style bread crumbs (panko) or 1 cup breadcrumbs, coarse stale
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1/2 teaspoon lemon zest, finely grated
1 pinch cayenne pepper
salt
1/4 cup canola oil
1/2 cup fresh orange juice
1 teaspoon cumin seed
1/2 cup lightly packed cilantro leaf
1 tablespoon fresh lemon juice
1/4 cup canola oil
salt
cayenne pepper

Steps:

  • Cilantro-Orange Dressing.
  • In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
  • Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
  • Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
  • Crab Cakes.
  • Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
  • Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
  • With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
  • Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.

Nutrition Facts : Calories 984.6, Fat 86.1, SaturatedFat 18.9, Cholesterol 167.6, Sodium 624.7, Carbohydrate 25.7, Fiber 2.4, Sugar 8, Protein 29.9

More about "asian inspired coconut crab cakes recipes"

INDULGE IN FUSION CUISINE: CHINESE CRAB CAKE RECIPE
Mar 15, 2024 To make Chinese-style crab cakes, you can add some Asian-inspired ingredients to your traditional crab cake mix. For example, you can add some chopped scallions, ginger, …
From seaco-online.com


ASIAN-STYLE CRAB CAKES RECIPE | CDKITCHEN.COM
Heat half the oil in a large non-stick skillet over medium heat. In batches, add the chilled crab cakes and cook for 7-8 minutes on each side or until browned. Remove from the pan and keep warm. Repeat with remaining crab cakes and …
From cdkitchen.com


COCONUT CRUSTED CRAB CAKES RECIPE - CHEF'S RESOURCE RECIPES
In a shallow container, combine the 1 cup coconut and 1 cup panko. Lightly dredge the crab cakes in the crumbs, shaking off any excess. Step 3: Fry the Crab Cakes. Heat 2 large …
From chefsresource.com


ASIAN-INSPIRED CRAB CAKES - TEN POUND C
May 17, 2022 Asian-Inspired Crab Cakes is a quick and easy recipe with ingredients such as ginger, garlic, white miso, chives, and sesame seeds. ... But you can pay homage to a classic and tweak the recipe, a bit. Classic Crab …
From tenpoundcakecompany.com


ASIAN INSPIRED COCONUT CRAB CAKES RECIPE - RECIPEOFHEALTH
Get full Asian Inspired Coconut Crab Cakes Recipe ingredients, how-to directions, calories and nutrition review. Rate this Asian Inspired Coconut Crab Cakes recipe with 1 cup flaked …
From recipeofhealth.com


COCONUT LIME CRAB CAKES WITH CHILI MAYO - GIRLS CAN GRILL
May 23, 2020 STEP THREE: Shape the crab mixture into 8 crab cakes. Chill for at least 30 minutes. Chill for at least 30 minutes. STEP FOUR: In a small bowl, whisk together 1/2 cup mayo, chili sauce, 2 tablespoons coconut milk, juice …
From girlscangrill.com


CRAB CAKES WITH AVOCADO-WASABI SAUCE - LOVE AND …
Apr 26, 2012 4-5 ounces lump crabmeat; 1 small shallot, chopped (about ¼ cup) 1 garlic clove, minced; ½ tablespoon grated fresh ginger; 1 teaspoon honey; 1 egg white, beaten
From loveandlemons.com


ASIAN INSPIRED COCONUT CRAB CAKES (RECIPE)
Editor-In-Chief: Prab R Tumpati, MD Obesity, Sleep & Internal medicine Founder, WikiMD Wellnesspedia & W8MD medical weight loss NYC and sleep center NYC Asian inspired …
From wikimd.com


KOREAN CRAB CAKES WITH SWEET CHILI SLAW - ON ANNIE'S MENU
Feb 26, 2022 Ingredients. crab cakes: 2 eggs, beaten. ½ cup panko. 3 tbsp plain greek yogurt (or mayonnaise) 1 tbsp hoisin sauce (optional) ⅓ cup fresh cilantro, finely diced
From onanniesmenu.com


ASIAN INSPIRED COCONUT CRAB CAKES RECIPE
combine crab, ginger, green onions, pepper, carrot, lemon juice, may, egg, rice vinegar and garlic and mix well. combine bread crumsb and cayenne pepper and fold into crab mix. sprinkle half …
From recipenode.com


16 MUST-TRY ASIAN CRAB RECIPES FOR SEAFOOD LOVERS
Dec 20, 2022 20 Easy Asian Scallop Recipes for Seafood Lovers. 21 Deliciously Easy Asian Chicken and Rice Recipes. 20 Easy Asian Sea Bass Recipes You Can Make in Minutes. 20 …
From happymuncher.com


CRAB CAKES WITH ASIAN DIPPING SAUCE - SOMETHING NEW …
The nice thing about crab cakes is they really should be prepared in advance and refrigerated before cooking. Even 30 minutes of refrigeration helps keep the crab cakes from falling apart when you cook them. They can also be made a day in …
From somethingnewfordinner.com


CHINESE PRAWN CAKES | ASIAN INSPIRATIONS
Ingredients. Serves: 1-2 people Main Ingredients. 350g prawns (peeled) 30g carrot ; 3 pcs water chestnuts (chopped coarsely) 1 stalk cilantro (chopped) ¾ tsp minced ginger
From asianinspirations.com.au


ASIAN INSPIRED COCONUT CRAB CAKES RECIPES
Lime Dipping Sauce, recipe follows Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add …
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-large-groups     #appetizers     #fruit     #seafood     #asian     #oven     #dinner-party     #finger-food     #romantic     #nuts     #crab     #spicy     #coconut     #shellfish     #taste-mood     #savory     #equipment     #number-of-servings     #presentation

Related Search