Food & Cooking Recipes Appetizers Finger Food Recipes Asian Crab Cake Bites 3.4 (83) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 32 Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro. Ingredients 1 tablespoon diced, seeded red jalapeno 1 tablespoon diced, seeded green jalapeno 2 scallions, white and pale-green parts only, finely chopped (about ¼ cup) 1 tablespoon finely grated fresh ginger 2 tablespoons coarsely chopped cilantro 1 large egg, lightly beaten ¼ teaspoon coarse salt ⅓ cup coconut milk 1 ½ cups lump crabmeat (about 9 ounces), picked over ½ cup panko (Asian breadcrumbs), plus more for dredging 3 to 4 tablespoons vegetable oil 2 limes, halved lengthwise and cut into quarters, for serving Directions 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. Print