Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crab Cakes with an Asian Vinaigrette Recipe
    Lost? Site Map

    Crab Cakes with an Asian Vinaigrette

    1/1 Photo of Crab Cakes with an Asian Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Dib's's Note:

    I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Vinaigrette

    Crab Cakes

    Directions:

    1. 1
      For vinaigrette whisk all ingredients together.
    2. 2
      For the Crab Cakes---------------.
    3. 3
      In a medium pan melt butter over medium heat.
    4. 4
      Add red and green pepper and saute for about 4 minutes.
    5. 5
      In a large bowl combine crab, peppers, sprouts.
    6. 6
      cilantro, radicchio and carrots.
    7. 7
      Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
    8. 8
      Add salt and pepper to taste.
    9. 9
      Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
    10. 10
      In a large fry pan heat the oil over medium heat.
    11. 11
      Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
    12. 12
      To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on November 10, 2012

      55

      *Sauce review, only* OH MY, this sauce is delightful! Thanks for steering me to your recipe Dib's. I halved the recipe and it was plenty for the two of us. The kids were not as adventurous. It was perfect with the crab cakes we were gifted with.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008

      55

      Wonderful. The sauce makes it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Crab Cakes with an Asian Vinaigrette

    Serving Size: 1 (185 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 951.3
     
    Calories from Fat 644
    67%
    Total Fat 71.6 g
    110%
    Saturated Fat 11.1 g
    55%
    Cholesterol 79.5 mg
    26%
    Sodium 1127.3 mg
    46%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 3.9 g
    15%
    Sugars 10.1 g
    40%
    Protein 27.5 g
    55%

    The following items or measurements are not included:

    daikon sprouts

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites