Best 4 Asian Crab Cake Bites Recipes
Tantalize your taste buds with our delectable Asian crab cake bites, a harmonious blend of succulent crab meat, aromatic spices, and a touch of Asian flair. These bite-sized morsels are not only a culinary delight but also a stunning visual spectacle, sure to impress your guests at any gathering. Each crab cake is lovingly crafted with fresh crab meat, ensuring a tender and flaky texture that melts in your mouth. The addition of aromatic herbs and spices, such as ginger, garlic, and scallions, infuses these crab cakes with an irresistible savory flavor. A hint of soy sauce and sesame oil adds a distinctly Asian touch, creating a harmonious balance of flavors that will leave you craving more. Served with a variety of dipping sauces, including a zesty Sriracha mayo and a tangy sweet and sour sauce, these Asian crab cake bites are the perfect appetizer or main course for any occasion.
Let's cook with our recipes!
ASIAN CRAB CAKE BITES
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 32
Number Of Ingredients 12
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.
MINI CRAB CAKE BITES
There's plenty of rich seafood flavor in this single-serve appetizer, made easy with Original Bisquick mix. Make then extra fun-and hands free-with the addition of candy-making lollipop sticks.
Provided by Stephanie Wise
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
- In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
- Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
THAI STYLE CRAB CAKES
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams
ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
- In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
- Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
- To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
Tips:
- Choose fresh crab meat. Fresh crab meat has a sweet, delicate flavor that is perfect for crab cakes. Avoid using frozen or canned crab meat, as it will not have the same flavor or texture.
- Use a variety of crab meat. Different types of crab meat have different flavors and textures. For ejemplo, blue crab meat is sweet and delicate, while Dungeness crab meat is more firm and flavorful. Using a variety of crab meat will give your crab cakes a more complex flavor.
- Do not overmix the crab cake mixture. Overmixing the crab cake mixture will make the crab cakes tough. Gently mix the ingredients together until they are just combined.
- Form the crab cakes into small patties. Small crab cakes are easier to cook and will hold together better than large crab cakes.
- Pan-fry the crab cakes over medium heat. Pan-frying the crab cakes over medium heat will help them to cook evenly without burning.
- Serve the crab cakes with your favorite dipping sauce. Crab cakes can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade.
Conclusion:
These Asian crab cake bites are a delicious and easy-to-make appetizer that are perfect for any occasion. They are made with fresh crab meat, panko breadcrumbs, and a variety of Asian spices and herbs. The crab cakes are pan-fried until golden brown and served with a sweet and sour dipping sauce. Whether you are serving them at a party or enjoying them as a snack, these crab cake bites are sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
