Best Asian Crab Cake Salad Recipes

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ASIAN CRAB SALAD CROUSTADES



Asian Crab Salad Croustades image

These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind. thepassionatecook who posted this on her blog 12/16/2009 at 12:25PM in Amuse-Bouches, Canapés and Finger Food, Fish and Seafood Cooling time = 3 hrs.

Provided by Manami

Categories     Crab

Time 35m

Yield 48 croustades

Number Of Ingredients 15

2 tablespoons good-quality mayonnaise or 2 tablespoons aioli
salt
pepper
hot sauce or harissa
15 ounces crabmeat, picked & cleaned
1 lime, juice of
1 tablespoon fish sauce (Nam Pla)
2 tablespoons soft brown sugar
1 small handful mint leaf
2 large handfuls coriander leaves
2 kaffir lime leaves
1 small red chili (or more to taste)
half head romaine lettuce or iceberg lettuce
4 tablespoons unsalted butter, room temperature (can be left out overnight)
48 slices white bread

Steps:

  • FOR THE CRAB SALAD:.
  • Combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved.
  • If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier.
  • Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well.
  • Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
  • Combine crab with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
  • Shred the lettuce leaves thinly, then chop roughly.
  • CROUSTADES:.
  • Preheat oven to 375ºF.
  • Coat insides of 48 muffin (2" ea) pans, generously with butter.
  • Using a 2-1/2" to 3" plain round cookie cutter; cut a round from each slice of bread. (Use the reminder bread for breadcrumbs).
  • Use fingertips, press against muffin cups (and you create a little cup).
  • Bake 8-10 minutes.
  • Remove from oven and cool. (These can be stored in airtight container)
  • TO ASSEMBLE;.
  • Fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad.
  • Serve within 30 minutes to an hour so the bases don't get soggy.
  • VOILÁ.
  • The croustades (Rahm's) are available in most supermarkets in the UK and at Ikea food shops worldwide.

Nutrition Facts : Calories 87.3, Fat 2, SaturatedFat 0.8, Cholesterol 6.4, Sodium 277.9, Carbohydrate 13.4, Fiber 0.6, Sugar 1.7, Protein 3.6

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING



Asian Crab Cakes over Arugula With Wasabi Dressing image

Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.

Provided by Vino Girl

Categories     Crab

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

1 egg, beaten
2 slices whole wheat bread, crumbled
1 tablespoon light mayonnaise
1 tablespoon ginger, freshly grated
1/4 cup scallion, finely chopped
1 teaspoon light soy sauce
2 (6 ounce) cans lump crabmeat
1 tablespoon sesame oil
salt
pepper
1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons light sour cream
1 tablespoon light soy sauce
4 cups arugula, washed and dried

Steps:

  • In a large bowl, combine egg and bread until the liquid is absorbed.
  • Add mayo, ginger, scallion, and soy sauce; stir.
  • Gently fold in crab and season with salt and pepper.
  • Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
  • In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
  • Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
  • Toss arugula with 3 tablespoons dressing.
  • Divide greens onto four plates and top with two crab cakes.
  • Drizzle the remaining dressing over each plate.

THAI STYLE CRAB CAKES



Thai Style Crab Cakes image

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving

Steps:

  • Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
  • Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams

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Asian crab cake salad is a nutritious and delicious salad recipe featuring crab cakes with a distinct Asian flavour. It typically consists of crab cakes, mixed greens, vegetables, and an Asian-inspired dressing. The flavour is a delicious blend of sweet, sour and spicy with crunchy, crispy and tender textures. This salad recipe is a perfect fit for health-conscious individuals looking for a low-carb, high-protein meal that is easy to prepare and packed with flavour.

Ingredients

Crab Cakes

The main ingredient for the Asian crab cake salad is the crab cake. The crab cake is the foundation of the dish, and it should be made with high-quality ingredients. The ingredients for the crab cakes typically include:

  • Crab meat
  • Egg
  • Mayonnaise
  • Breadcrumbs
  • Green onions
  • Garlic
  • Soy sauce
  • Sriracha sauce
  • Cornstarch
  • Panko breadcrumbs
  • Vegetable oil
Salad

The salad for this recipe includes a blend of mixed salad greens and vegetables. You can customize this recipe by adding your favourite vegetables. The typical ingredients for the salad include:

  • Mixed salad greens
  • Cucumber
  • Carrots
  • Red onion
  • Radishes
  • Avocado
  • Peppers
  • Tomatoes
  • Cilantro
Asian-Inspired Dressing

The Asian-inspired dressing is the final touch that brings all the ingredients together in a harmonious taste. The ingredients for the dressing typically include:

  • Rice vinegar
  • Soy sauce
  • Sugar
  • Garlic
  • Red chili flakes
  • Sesame oil

Preparation

Crab Cakes

The crab cake is the star of the recipe, and it requires some preparation before assembly. Follow the below steps for perfect crab cakes:

  1. In a bowl, mix the crab meat, egg, mayonnaise, breadcrumbs, green onions, garlic, soy sauce and Sriracha sauce.
  2. Shape the mixture into small patties (around 1/3 cup) and place them on a plate or tray.
  3. Dust the patties on both sides with cornstarch.
  4. In another bowl, mix the panko breadcrumbs with a pinch of salt.
  5. Coat the patties in panko breadcrumbs, pressing the crumbs gently into the cakes to ensure that they adhere.
  6. In a frying pan, heat the vegetable oil over medium heat.
  7. Cook the crab cakes in the oil until they are crispy and golden brown on both sides.
  8. Remove the crab cakes from the pan and place them on a plate lined with paper towels to drain the excess oil.
Salad

The salad is the perfect way to add some extra vegetables and flavour to this recipe. Follow the below steps to prepare the salad:

  1. Clean and chop the vegetables into bite-size pieces.
  2. Mix the vegetables and salad greens in a bowl.
Asian-Inspired Dressing

The Asian-inspired dressing adds a sweet and tangy flavour to the salad. Follow the below steps to prepare the dressing:

  1. In a small bowl, whisk together the rice vinegar, soy sauce and sugar until the sugar is dissolved.
  2. Add the garlic, red chili flakes and sesame oil to the bowl.
  3. Stir the dressing until all ingredients are combined.

Assembly

At this point, all the components of the Asian crab cake salad are ready. It's time to assemble them into a beautiful and delicious salad:

  1. Place the mixed greens and vegetables in a large bowl or divide them into serving plates.
  2. Top the salad with warm crab cakes.
  3. Drizzle the Asian-inspired dressing over the salad.
  4. Garnish with chopped cilantro.

Conclusion

The Asian crab cake salad is a delicious and nutritious dish that combines the flavours of crab cakes with Asian-inspired salad greens and dressing. The recipe is an excellent choice for anyone looking for a low-carb, high-protein meal that is easy to prepare and packed with flavour. The crab cake and salad ingredients are easy to customize to individual preferences, making this recipe a favourite for many. Try this recipe today and experience the delicious and unique flavours of the Asian crab cake salad.

Valuable Tips for Making Asian Crab Cake Salad Recipes

Crab cakes are a popular dish that can be found in many different cuisines, and Asian crab cake recipes are especially popular. Whether you're a seasoned cook or just starting out, here are some tips that can help you make the perfect Asian crab cake salad.
Choosing the Right Crab Meat
The key to making great crab cakes is using the right kind of crab meat. Fresh, high-quality crab meat is essential for a perfect outcome. However, different species of crabs can have different textures and flavors. The most popular types of crab meat include:

1. Blue crab meat

Blue crab meat is a staple in many coastal areas, especially in Maryland. It has a sweet and delicate flavor and is commonly used in crab cake recipes.

2. Dungeness crab meat

Dungeness crabs are found on the West Coast and have a slightly sweeter flavor than blue crab. They have a firm texture, making them ideal for crab cakes.

3. Snow crab meat

Snow crab meat is a bit lighter than blue crab meat but has a similar flavor. Since snow crabs are usually smaller, they can produce smaller pieces of meat that are perfect for crab cakes.
Getting the Right Consistency
Another essential aspect of making perfect crab cakes is getting the right consistency. You want the crab cake mixture to be just the right texture to hold up when frying or baking. Here are some tips to help you get the perfect consistency:

1. Do not over-mix the crab meat

Mix the crab meat with the other ingredients gently. Over-mixing can make the crab meat tough and rubbery.

2. Use a binding agent

Using a binding agent, such as bread crumbs or egg whites, can help keep the crab cake mixture together. Adding too much binding agent can result in dry crab cakes.

3. Make sure the crab meat is dry

Make sure that the crab meat is well-drained before mixing with other ingredients. Excess moisture can make the crab cake mixture too moist.
Choosing the Right Seasonings
Seasonings are the key to getting a flavorful crab cake. To add a touch of Asian flavor, here are some commonly used seasonings:

1. Soy sauce

Soy sauce can add an umami flavor to your crab cake mixture. Use a low sodium soy sauce to ensure that the crab cakes are not too salty.

2. Green onion

Green onion adds a nice flavor to crab cakes and can provide a subtle crunch. You can slice them thinly and mix them into the crab cake mixture.

3. Ginger

Fresh ginger can add a spicy note to your crab cakes. Finely chop the ginger and add it to the crab cake mixture.
Cooking the Crab Cakes
Now that you have prepared your crab cake mixture, it's time to cook them. Here are some tips to get the perfect crunch:

1. Use a combination of frying and baking

To get a crispy texture on the outside while keeping the inside moist, you can use a combination of frying and baking. Fry the crab cakes until they are golden brown and then finish them off in the oven.

2. Use a non-stick pan or use a layer of oil

To prevent the crab cakes from sticking to the pan, use a non-stick pan or add a layer of vegetable oil.

3. Do not overcrowd the pan

Overcrowding the pan can result in uneven cooking and make the crab cakes lose their shape. Cook the crab cakes in batches if necessary.
Serving the Crab Cakes
The best part of making crab cakes is getting to enjoy them fresh and hot. Here are some tips on how to serve them:

1. Serve hot with a dipping sauce

Serve the crab cakes hot and crispy with a side of dipping sauce. Sweet chili sauce, soy sauce, or a citrus-based sauce can be great options.

2. Pair with a crunchy salad

Pairing crab cakes with a salad can balance out the richness of the crab cakes. A crunchy Asian salad with carrots, cucumber, and lettuce can be an excellent addition to your meal.

3. Garnish with fresh herbs

Fresh herbs, such as cilantro or parsley, can add a pop of color and flavor to your crab cakes. Garnishing with herbs can make your presentation look more impressive. In conclusion, making perfect Asian crab cakes requires attention to detail and precise execution. Make sure to use fresh crab meat, the right consistency, and flavorful seasonings. Fry and bake the crab cakes and serve them hot with a side salad and a dipping sauce. With these tips, you can create a delicious and impressive dish that everyone will enjoy.

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