Crab Cakes

Crispy on the outside, soft and scrumptious on the inside - an Asian twist on the traditional crab cake.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Makes: 8 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 1/2 lb (250 g) lump crab, drained and squeezed
  • 3 eggs, divided
  • 1/2 cup (125 mL) each finely diced celery, onion, red pepper, green onion
  • 3 tbsp (45 mL) bread crumbs
  • 1 1/2 tbsp (22 mL) Simply Asia Sweet Ginger Garlic Seasoning
  • 1 cup (250 mL) flour and Panko bread crumbs
  • Oil for frying


  1. In a medium bowl, combine crab, 1 egg, vegetables, bread crumbs and seasoning; mix well. Form mixture into 8 cakes.

  2. Set up 3 bowls, one with flour, one with 2 beaten eggs and one with panko crumbs.

  3. Place each crab cake gently into the flour and coat thoroughly. Lightly shake off excess flour and place in egg mixture, and then into panko crumbs.

  4. Repeat Step 3 for each cake.

  5. Deep fry until golden or pan fry in a large skillet on medium-high heat with 4 tbsp (60 mL) of vegetable oil.


Need a little inspiration? We’re ready with a few suggestions.