Crab cakes in Filipino-style are made using crab meat as the main ingredient, mixed with a variety of seasonings and spices that are commonly used in Filipino cuisine, such as garlic, onions, and ginger. The mixture is then formed into small cakes and deep-fried to a golden brown.
Filipino-style crab cakes are typically served as an appetizer or as a main dish, and are often accompanied by a dipping sauce made from vinegar, soy sauce and chili peppers. These crab cakes are known for their bold and savory flavors, and are a popular dish in Filipino restaurants and homes. Some variations of this dish also include the use of mashed green papaya or sweet potatoes to bind the mixture together.
Note: You can add some sliced green onions, red bell pepper or green bell pepper for extra flavor. You may use panko breadcrumb if it's available. Fish sauce can be replaced with soy sauce, but it will change the flavor profile of the dish.
Ingredients
- 1 Kilo JRA Crab Meat White, thawed
- 1/4 cup mayonnaise
- 1 egg
- 1/4 cup breadcrumbs
- 2 tbsp. chopped parsley
- 1 tsp. fish sauce (patis)
- 1 tbsp. lemon or calamansi juice
- 2 cloves of garlic, minced
Salt and pepper to taste
Oil for frying
Instructions
- In a mixing bowl, combine the mayonnaise, egg, breadcrumbs, parsley, fish sauce, lemon or calamansi juice, garlic, salt and pepper. Mix well.
- Gently fold in the crab meat.
- Form the mixture into cakes, about 1/2 inch thick.
- Heat oil in a frying pan over medium heat.
- Fry the crab cakes for 3-4 minutes per side or until golden brown.
- Drain on paper towels to remove excess oil.
- Serve with a side of dipping sauce of your choice and enjoy!