Asian Crab and Shrimp Cakes

When I went to the grocery, I found a frozen block of raw crab meat, which I had to get it because my family loves crab. But I didn’t think it all the way through when I bought it – I didn’t have the usual ingredients I use to make crab cakes. So I just had to be creative and this is what I came up with. I poached the crab meat in pineapples, water and salt. Simple enough. I could also have poached it in lime soda with old bay, or pineapple juice, which is also delicious. In making these cakes, I usually use Worcestershire sauce, mayo, and old bay. But because I didn’t have any of those, I used what was in my pantry: sesame oil, fish sauce, and soy sauce. For my binder, I used minced shrimps, and for extra crunch, I added minced water chestnuts. You will notice in the video, I used broth in the recipe. I figured I usually add broth when I make meatballs in the food processor, and it worked just as well for this recipe. There are a lot of ways to serve this: serve in a salad with olive oil and soy sauce dressing, or serve with hot steaming white rice and sweet chili sauce on the side. Or you can do my personal favorite – in a sandwich with asian slaw and sriracha aioli.


1 c cooked crab meat

1/2 c minced shrimps

1/4 c water chestnuts, chopped

1/2 yellow bell pepper, chopped

1/2 yellow onion, chopped

1/2 c panko breadcrumbs

2 eggs

1 tbsp soy sauce

1 tbsp fish sauce

2 tbsp sesame oil

2 tsp coconut sugar

1/4 c shrimp broth

1 tsp onion powder

1 tsp garlic powder

1 inch thumb ginger, grated

olive oil for cooking


Mix ingredients in a bowl except olive oil.

Heat the pan with olive oil over medium heat.

Scoop the crab cake mixture into the pan, creating a patty shape.

Pan fry until golden brown.



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