Crab Cake Recipe
Prep time
Cook time
Total time
Do try the sauce, even if it's only on leftovers the next day. Also, adjust all seasonings to your taste and try your own seasoning combinations, depending on the accompanying courses you may be planning.
Recipe type: Dinner, Lunch, Appetizer
Cuisine: Asian, Fusion, Crab, Seafood, Crab Cake, Crab Pancake
Serves: 10-12 crabcakes
Crab Pancakes {10-12 pancakes}
  • 1 lb lump Crab Meat (picked over for shell remnants)
  • 5 Eggs
  • 2 tbsp Fresh cilantro (chopped)
  • 2 tbsp Scallions (thinly sliced)
  • 2 Garlic Cloves (pressed)
  • 1 tsp fresh grated ginger
  • 1 tbsp Chinese mustard powder
  • 1 tsp white pepper
  • Pink Salt & Fresh Cracked Black Pepper (to taste)
  • 2 tbs Tapioca Flour
  • ½ cup Almond Flour
  • 3 tbsp Ghee or clarified butter (for frying)
  • Togarashi (for garnish)
Sauce (optional)
  • 1½ cups lobster, seafood or chicken stock
  • 1 tbsp distilled vinegar
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 teaspoon white pepper
  • 1 tbsp corn starch
  1. Scramble eggs in a bowl large enough to hold all ingredients. Fold in cilantro, scallions, garlic, ginger, mustard, pepper and flour until well combined. Gently fold in crab meat so as not to break up lumps.
  2. Heat large frying pan on medium high heat. Add about a tbsp of ghee/clarified butter to well coat bottom of the pan. Add crab cake mix by the spoonful (approx 1½ - 2 tbsp) and press slightly (don't over-flatten). Fry on each side until lightly golden and slightly crispy, about 5 minutes each side. Repeat until all crab cake mix is prepared.
  3. For sauce, combine all ingredients and simmer over medium low heat until thickened. The sauce should be about the consistency of a light gravy. Adjust seasoning levels to desired tastes. Enjoy, and Cheers, my friends!Crabcake recipe
Recipe by The Foodie Whisperer at