Food & Cooking Recipes Appetizers Finger Food Recipes Asian Crab Cake Bites 3.4 (83) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print