Korean Crab Cakes

Name: Korean Crab Cakes recipe
Prep time: 15 min
Cook time: 35 min
Yield: 4 crab cakes
Cuisine: Global
Ingredients: ¼ cup mayonnaise; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped fresh ginger; 2 teaspoons Asian fish sauce (nuoc mam or nam pla); 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed; 3 ounces chopped shrimp; 1 ½ cups fresh breadcrumbs, made from crustless French bread; salt and pepper to taste; 1 ½ tablespoons peanut oil

by Angelina Robert 1 year ago

3 (3)

35 minutes

254.5 kcal

9.6 g carbs

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Description

Crab cakes with a Korean flair! These are great, I like to eat them with sweet and sour sauce, or hoisin sauce! Tasty!

Ingredients

¼ cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh ginger
2 teaspoons Asian fish sauce (nuoc mam or nam pla)
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
3 ounces chopped shrimp
1 ½ cups fresh breadcrumbs, made from crustless French bread
salt and pepper to taste
1 ½ tablespoons peanut oil

Directions

1. In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste.
2. Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture.
3. Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.

Nutrition Facts

serving: 4 crab cakes

calories: 254.5 kcal

carbohydrates: 9.6 g

protein: 14.5 g

saturated fat: 2.8 g

cholesterol: 74.5 mg

sodium: 619.9 mg

fiber: 0.5 g

sugar: 1 g