Save Recipe Print
Crab Cakes
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
40 crab cakes
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
40 crab cakes
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Crab Summer Rolls

Recipe courtesy of Giada De Laurentiis

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword