Photo: David Holifield
Korean Crab Cakes
9 ingredients
15 min + 35 min
4 crab cakes
openrecipes
"Crab cakes with a Korean flair! These are great, I like to eat them with sweet and sour sauce, or hoisin sauce! Tasty!"
Estimated Nutrition (whole recipe, rough)
769
Calories
44g
Protein
20g
Fat
99g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh ginger
- 2 teaspoons Asian fish sauce (nuoc mam or nam pla)
- 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
- 3 ounces chopped shrimp
- 1 1/2 cups fresh breadcrumbs, made from crustless French bread
- salt and pepper to taste
- 1 1/2 tablespoons peanut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes