Three breaded vegetable patties on a white rectangular plate, served with an orange dipping sauce and a sprig of parsley.

Kara-Áge Crab Cakes

Serves Yield: 24 servings

Ingredients

Serve these sensational crab cakes with Ponzu Mayo or Sriracha Mayo.

4 pounds crab meat
1 1/2 cups finely diced red bell peppers
1 1/2 cups finely diced celery
1 cup mayonnaise
1 cup Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix, divided
4 cups Kikkoman Panko Japanese-Style Bread Crumbs

Directions

  1. COMBINE crab meat, peppers, celery, mayonnaise and 1/2 cup kara-áge. Form mixture into 24 cakes.
  2. MIX panko with 1/2 cup kara-áge, dip crab cakes into panko mixture to coat on all sides.
  3. SAUTÉ crab cakes in a small amount of oil until cakes are heated through and golden and crunchy on both sides.

 

Sriracha Mayo
6 cups mayonnaise
1/4 cup Kikkoman Sriracha Hot Chili Sauce
1 1/2 cups finely diced celery

  1. WHISK together mayonnaise and Sriracha to make Sriracha Mayonnaise.

 

TAGGED IN:

Seafood (89)Entrees (268)Stove Top (111)
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Products in Recipe

A 2.5 lb bag of Kikkoman Panko Japanese Style Toasted Bread Crumbs with red, white, and black packaging and product details on the front.

Panko Japanese Style Toasted Bread Crumbs

A 4 lb 11 oz bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce with a red cap and a yellow label featuring red chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

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