Asian Crab Cake Bites


Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.


  • 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

  • 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


  1. 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).

  2. 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.

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