Asian Crab Cake Rice Bowls
Crispy Asian-style crab cakes served over fluffy jasmine rice and topped with cucumber, pickled ginger, sesame seeds, and a creamy wasabi drizzle. This easy 30-minute seafood dinner is fresh, flavorful, and perfect for weeknights.
- Prep Time: 20 MINS
- Cook Time: 15 MINUTES
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
- Category: DINNER
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED
Ingredients
Scale
For the Crab Cakes
- 8 ounces jumbo lump crabmeat, picked over
- ¼ cup mayonnaise
- 2 tablespoons soy sauce
- 2 teaspoons wasabi paste
- 1 teaspoon finely grated lime zest
- ½ cup plain bread crumbs (divided)
- 2 tablespoons sesame seeds
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ⅔ cup vegetable oil (for frying)
For the Bowls
- 3 cups cooked jasmine rice
- 1 English cucumber, thinly sliced
- ½ cup pickled ginger
- 2 tablespoons sesame seeds (for garnish)
Optional Wasabi Drizzle
- ¼ cup mayonnaise
- 1 teaspoon wasabi paste
- 1 teaspoon lime juice
Instructions
- In a bowl, gently combine crabmeat, mayonnaise, soy sauce, wasabi paste, lime zest, and ¼ cup breadcrumbs. Chill for 30–60 minutes.
- Set up a breading station:
- Bowl 1: flour, salt, and pepper
- Bowl 2: beaten eggs
- Bowl 3: remaining breadcrumbs mixed with sesame seeds
- Form crab mixture into patties. Coat each in flour, dip in egg, then press into breadcrumb mixture.
- Heat oil in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Assemble bowls by adding jasmine rice to each bowl. Top with crab cakes, cucumber slices, pickled ginger, and sesame seeds.
- Whisk together drizzle ingredients and spoon over bowls before serving.
Notes
- Handle crab mixture gently to keep texture light.
- Chill patties before frying for best results.
- Reheat crab cakes in an air fryer or skillet to maintain crispness.
- Add avocado or shredded carrots for extra texture.