Asian Crab Cake Bites

Name: Asian Crab Cake Bites
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; 0.25 teaspoon coarse salt; 0.333 cup coconut milk; 1.5 cups lump crabmeat (about 9 ounces), picked over; 0.5 cup panko (Asian breadcrumbs), plus more for dredging; 3 to 4 tablespoons vegetable oil; 2 limes, halved lengthwise and cut into quarters, for serving

3.4

(83)

By

Martha Stewart Editors

Updated on June 12, 2017

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.