Crab Cakes

Total Time:
40 min
20 min
20 min

40 crab cakes

  • 1 garlic clove
  • 4 spring onions, chopped
  • 1 pound 2 ounces (500 grams) crabmeat
  • 3 teaspoons Japanese wasabi
  • 2 teaspoons rice vinegar
  • 2 teaspoons tamari or Japanese soy sauce
  • 4 ounces (100 grams) brown rice flour
  • Groundnut or other vegetable oil, for frying
  • Limes sliced into segments, to garnish
  • Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.

  • In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  • Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.

  • To serve place the crab cakes on a clean plate and place the lime segments around the plate.

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    This recipe is featured in:

    Fall Entertaining Guide