More Great Recipes: Shellfish

Mini Crab Cakes with Salsa

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Member since 2013

Serves 8 | Prep Time 45 | Cook Time 10


1 pound fresh crabmeat
1 egg, for crab cakes
1 egg, for breading
⅔ cup panko (Japanese bread crumbs), for crab cakes
½ cup panko (Japanese bread crumbs), for breading
2 tablespoons Wafu® Original Sesame Japanese Dressing
3 tablespoons all-purpose flour
½ red pepper, diced
½ green pepper, diced
4 tablespoons diced fresh pineapple
¼ lime, juiced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying

In a small bowl, beat one egg.

In a large bowl, mix the crabmeat and ⅔ cup panko. Add the egg, the Wafu® Japanese Dressing and the salt and pepper, to taste. Mix well using your hands.

Cover the bowl and refrigerate the crab mixture for ½ hour.

Meanwhile, in a bowl prepare the salsa by mixing the red pepper, green pepper, pineapple, lime juice and 1 tablespoon olive oil. Add salt and pepper to taste. Cover the salsa and set aside.

Remove the crabmeat mixture from the refrigerator. Shape the crabmeat into 8 small round cakes about 1-inch thick and set aside on a plate.

Fill three breading pans; one pan with the flour, the second pan with a beaten egg and the third with the remaining ½ panko.

Carefully coat each crab cake first with flour, then with egg and finally with the breadcrumbs.

Deep fry the crab cakes in vegetable oil at 375 degrees for 4-5 minutes, or until they become golden brown.

Remove crab cakes from oil and transfer to a paper towel to absorb excess oil.

Place crab cakes on a serving platter. Garnish each cake with 1 tablespoon of the salsa. Serve immediately.

Pairs Well With


A seafood classic prepared in an unconventional, mouth-watering way.

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