Southeast Asian Crabcakes Recipe

Prepare ingredients

Gently pick through the crabmeat to remove any shell pieces and break up large lumps, keeping as much of the lump texture as possible. Finely dice the jicama and red bell pepper; thinly slice the scallions and chop the cilantro. Mince the garlic and grate the ginger.

Mix base

In a large bowl combine the mayonnaise (1/4 cup), beaten egg, fish sauce (1 tbsp), lime juice (1 tbsp), grated ginger (1 tsp) and minced garlic (1 clove). Whisk until smooth.

Combine crabcake mixture

Add the picked crabmeat, diced jicama (1/2 cup), diced red bell pepper (1/2 cup), sliced scallions (4 each), chopped cilantro (1/4 cup) and panko breadcrumbs (3/4 cup) to the bowl with the wet mixture. Gently fold with a spatula until evenly combined. Season with kosher salt (3/4 tsp) and black pepper (1/4 tsp). Do not overwork; keep mixture light so cakes hold together but remain tender.

Form cakes

Divide the mixture into 8 equal portions (makes about 8 small or 6 medium crabcakes). Using lightly oiled hands or a 1/3-cup scoop, form each portion into a compact patty about 3/4 inch thick. Place formed crabcakes on a parchment-lined tray and refrigerate for at least 20 minutes to firm (this helps them hold during cooking).

Cook crabcakes

Heat a large skillet over medium heat and add 2 to 3 tablespoons neutral oil. When oil shimmers, gently place crabcakes in the pan without crowding (work in batches if needed). Cook until golden brown and crisp, about 3 to 4 minutes per side, pressing gently once with a spatula to maintain contact. Internal temperature should reach 145°F (63°C) if checked. Transfer cooked crabcakes to a wire rack set over a sheet pan while you cook remaining batches. If desired, add another teaspoon of oil for later batches.

Keep warm

If not serving immediately, keep crabcakes warm in a 200°F (95°C) oven on the wire rack so bottoms stay crisp.

Combine sauce ingredients

In a blender or food processor combine packed cilantro (1/2 cup), plain yogurt or sour cream (1/4 cup), mayonnaise (2 tbsp), lime juice (2 tbsp), fish sauce (1/2 tsp), honey (1 tsp), grated ginger (1/2 tsp) and minced garlic (1/2 clove). Blend until smooth.

Adjust seasoning & consistency

Taste and adjust salt (about 1/4 tsp) and pepper (1/8 tsp) as needed. If the sauce is too thick, add up to 1 tablespoon water to reach a spoonable consistency. Optionally whisk in 1 teaspoon neutral oil for a glossy finish.

Chill briefly

Cover and refrigerate the sauce for at least 10 minutes to allow flavors to meld. Bring to cool room temperature if the crabcakes are warm when serving.

Arrange 2 crabcakes per serving on plates, spoon 1 to 2 tablespoons of cilantro-lime sauce alongside or on top of each crabcake. Garnish with extra chopped cilantro and a lime wedge, if desired. Serve immediately while crabcakes are warm and crisp.