Crab Cakes with an Asian Vinaigrette

Total Time
Prep 20 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

*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.

Chicagoland Chef du Jour November 10, 2012

Wonderful. The sauce makes it.

ncreid July 07, 2008

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