Crab Cakes with an Asian Vinaigrette

READY IN: 30mins
Recipe by Diana Adcock

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

Top Review by Chicagoland Chef du Jour

*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.

Ingredients Nutrition

Directions

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

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