korean-crab-cakes

Korean Crab Cakes

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
DeAnna L.
Recipe by  DeAnna L.

“Crab cakes with a Korean flair! These are great, I like to eat them with sweet and sour sauce, or hoisin sauce! Tasty!”

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Ingredients

Adjust Servings

Original recipe yields 4 crab cakes

Directions

  1. In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste.
  2. Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture.
  3. Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.

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Reviews (3)

Rate This Recipe
KIMLEE2
6

KIMLEE2

how does this have korean flair? cilantro is not an herb that is used in korean cooking. actually almost every korean that i know hates cilantro.though we do use fish sauce occasionally. but because of the ingredients this sounds more like a vietnamese dish.

JENNATEACHER
3

JENNATEACHER

These sound great, but they are not Korean. I live in Korea and can not get half of the ingredients needed. I will try to make them when I go to the USA next vacation.

NOWARRIES
3

NOWARRIES

This came out alright but it definitely is NOT Korean.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 9.6 g
  • 3%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

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Lori's Famous Crab Cakes

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