Imitation Crab Cakes With An Asian Twist Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the imitation crab meat, breadcrumbs, green onions, ginger, soy sauce, mayonnaise, and egg. Mix well.
• STEP 2.Shape the mixture into small patties, about 2-3 inches in diameter.
• STEP 3.Coat each patty with panko breadcrumbs, pressing gently to adhere.
• STEP 4.Heat oil in a skillet over medium heat.
• STEP 5.Add the crab cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
• STEP 6.Remove from the skillet and drain on a paper towel-lined plate.
• STEP 7.Serve the crab cakes hot with sweet chili sauce or soy sauce for dipping.
• STEP 8.Enjoy!

Cooking Tips

• You can use fresh crab meat instead of imitation crab meat if preferred.
• For added flavor, you can add minced garlic or chili flakes to the crab cake mixture.
• Make sure the oil is hot enough before adding the crab cakes to ensure a crispy exterior.
• These crab cakes can be made in advance and refrigerated until ready to cook.

Storage and Serving

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the crab cakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the crab cakes as an appetizer, main dish, or in a sandwich or salad for a complete meal.