Shurfine Recipe: asian style crab cakes

asian style crab cakes

asian style crab cakes

prep instructions:

Place crackers in a zip top plastic bag and crush, using a rolling pin, to equal 2/3 cup. Combine 1/4 cup crushed crackers, crabmeat, 2 Tbsp mayonnaise, egg, green onion, red pepper, garlic, soy sauce and sesame seed oil in a medium bowl; blend well. Combine remaining mayonnaise and sweet chili sauce in a small bowl; cover and keep chilled. Place remaining cracker crumbs in a shallow dish. Shape crab mixture into 12 patties, mixture will be soft. Coat each patty in cracker crumbs. Heat oil in large skillet over medium heat. Fry crab cakes, half at a time, 8 to 10 minutes until golden, turning once. Serve warm with sweet chili mayonnaise.

Makes 12 appetizers or 4 main course servings.


  • 24 roasted vegetable snack crackersShurfine
  • 1 (8 oz) container refrigerated pasteurized crabmeatShurfine
  • 1/2 cup mayonnaise, dividedShurfine
  • 1 egg, beatenShurfine
  • 2 Tbsp finely chopped green onion
  • 2 Tbsp finely chopped red pepper
  • 1 small clove garlic, minced
  • 1 tsp soy sauceShurfine
  • 1/2 tsp toasted sesame seed oilShurfine
  • 2 Tbsp sweet chili sauce
  • 1/2 cup peanut or vegetable oilShurfine
  • Shurfine = shurfine brand