Crab Cakes With Asian Slaw Recipes

Steps:

• Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
• Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Steps:

• Preheat oven to 450 degrees F. In small bowl, whisk 2 tablespoons mayonnaise with soy sauce; set soy mayonnaise aside for serving.
• Pick over crabmeat to remove any pieces of shell or cartilage. In medium bowl, mix half of green onion, egg white, 2 tablespoons panko, and remaining 3 tablespoons mayonnaise until blended. Stir in crabmeat. Shape into four 3-in. patties. Coat patties with remaining panko, pressing to adhere.
• Spray 15-1/2" by 10-1/2" jelly-roll pan with nonstick cooking spray. Lightly spray crab cakes with nonstick cooking spray and place in prepared pan. Bake 15 to 20 minutes or until crab cakes are golden and cooked through, turning over once.
• Meanwhile, in large bowl, combine cabbage, vinegar, sesame oil, ginger, and remaining green onion. Serve crab cakes with Asian slaw and top with soy mayonnaise. Serve any remaining mayonnaise on the side.

Steps:

• In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
• In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
• Pour the dressing over the vegetables and mix until coated.
• Serve immediately or refrigerate until ready to serve.

Steps:

• Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
• Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

Steps:

• Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
• Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
• Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
• Available in the Asian foods section of some supermarkets and at Asian markets.