Crab & Pea Cakes with Sesame-Ginger Aioli

Crab & Pea Cakes with Sesame-Ginger Aioli

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From: EatingWell Magazine, November/December 2017

In this healthy crab cake recipe, the subtle sweetness of crab and peas is complemented with a pop of ginger and sesame oil in the aioli. Crab is available in a range of grades. For a sweeter flavor and more toothsome bite in this appetizer, choose lump or jumbo. Most crabs from the U.S. and Canada are considered good choices for the environment.

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup frozen peas, thawed
  • 1 8-ounce container lump or jumbo crabmeat, drained
  • 2 tablespoons minced scallions, plus more for garnish
  • ¾ cup panko breadcrumbs, preferably whole-wheat
  • 1 large egg
  • 2 tablespoons sour cream plus ¼ cup, divided
  • 1 teaspoon grated fresh ginger, divided
  • ½ teaspoon salt
  • 3 tablespoons mayonnaise
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • Pinch of cayenne
  • 4 tablespoons avocado oil, divided


  • Prep

  • Ready In

  1. Coarsely chop peas and transfer to a large bowl. Add crab and scallions and toss to combine. Stir in panko. Whisk egg, 2 tablespoons sour cream, ½ teaspoon ginger and salt in a small bowl. Pour over the crab mixture and stir to combine. Form into 18 cakes, about 1 generous tablespoon each.
  2. Whisk the remaining ¼ cup sour cream and ½ teaspoon ginger with mayonnaise, sesame oil, rice vinegar and cayenne in a bowl until well combined.
  3. Heat 2 tablespoons avocado oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add half the crab cakes. Cook until browned, 2 to 3 minutes per side. Transfer to a serving platter. Repeat with the remaining 2 tablespoons oil and remaining crab cakes.
  4. Serve the crab cakes with the aioli and garnish with scallions, if desired.
  • To make ahead: Prepare through Step 2; refrigerate crab mixture and aioli separately for up to 1 day.

Nutrition information

  • Serving size: 1 crab cake & generous 1 tsp. sauce
  • Per serving: 84 calories; 6 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 4 g protein; 5 mcg folate; 28 mg cholesterol; 1 g sugars; 0 g added sugars; 159 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 1 mg iron; 144 mg sodium; 20 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ lean meat, 1 fat

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