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Asian Crab Cakes


1/2 cup Green onions, thinly sliced

1/2 cup Rothschild Farm Lemon Wasabi Sauce, plus more for serving

2 tsp. Seasoned rice vinegar

2 tsp. Soy sauce

1 lb. Jumbo lump crabmeat, drained and picked

1 large Egg, lightly beaten

1 1/2 cups Panko (Japanese breadcrumbs), divided

4 Tbsp. Canola oil


Combine first 4 ingredients in a bowl. Gently fold crabmeat into mixture. Cover and chill 30 minutes or several hours. Lightly stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 8 patties. Dredge in remaining panko.

Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 - 3 minutes on each side or until golden. Serve with additional Lemon Wasabi Sauce.

1 reviews

  • Eva Quearry

    We use this sauce on everything from scrambled eggs to fish of all kinds to pork. There is little I haven’t tried this sauce with. Also good to spread on baked salmon while cooking. The sauce seeps into the fish and keeps it moist and enhances its flavor. The wasabi is not sharp and bitter as I find most other wasabi (green) versions. Certainly the Lemon lowers the acute bitterness and heat of the typical wasabi. This product is very difficult to find locally so I have just now defaulted to purchasing it online so as not to be without it at any time.

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