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Asian Crab Cakes with Wasabi Sauce


  • 1 pound lump crabmeat
  • 3 tablespoons butter
  • ¼ cup green onion, chopped, including tops
  • ¼ cup red bell pepper, chopped
  • ¼ cup celery, chopped
  • ½ cup mayonnaise
  • 1 egg, beaten
  • ½ teaspoon dry mustard
  • ½ teaspoon fresh ginger root, grated
  • ½ teaspoon salt
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs for coating
  • 3 tablespoons canola oil for frying

Prepare wasabi sauce and refrigerate.

Melt butter in a medium saucepan. Sauté green onion, bell pepper and celery until tender. Remove from heat. Stir in mayonnaise, egg, mustard, ginger and salt. Blend in 1 cup crumbs.

Mix in crabmeat, being careful not to break the meat apart.

Shape into 6 to 8 crab cakes. Coat lightly with 1 cup crumbs.

Fry in hot oil until brown, about 4 to 5 minutes. Gentle turn the cakes over and cook for about 4 to 5 minutes, or until done. Drain on paper towels. Serve with Wasabi Sauce.

Wasabi Sauce

  • ½ cup mayonnaise
  • 1 tablespoon soy sauce
  • 2 ½ teaspoons wasabi sauce

In a small bowl, combine mayonnaise, soy sauce and wasabi sauce. Set aside in the refrigerator.

Contributed by Joyce Taylor MM2