Spicy Crab Cakes with Walnut Crust

Spicy Crab Cakes with Walnut Crust

A crunchy crust of chopped walnuts and bread crumbs provides contrasting texture to these light crab cakes.



  • 1 1/2 cups panko Japanese style bread crumbs
  • 1/2 cup finely chopped California walnuts


  • 1 pound fresh crab meat, or 4 six-ounce cans crab
  • 1/2 cup finely chopped California walnuts
  • 2 cups panko Japanese style bread crumbs
  • 2 eggs, beaten together
  • 1/4 cup finely diced red bell pepper
  • 3/4 cup mayonnaise
  • 1 tablespoon Asian chili garlic sauce or chili paste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 1/4 cup chopped fresh chives
  • 1 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 2 tablespoons, or more, canola oil
  • Lemon wedges
  • Tartar sauce


  • 1 cup mayonnaise
  • 4 Tsp prepared wasabi paste





Walnut Coating:

  1. Combine crumbs and walnuts in a shallow dish; set aside.

Wasabi Mayonnaise:

  1. Combine mayonnaise and wasabi; cover and keep refrigerated.

Crab Cakes:

  1. Remove any stray pieces of shell or cartilage if using fresh crab. If using canned crab, drain, gently pressing out excess liquid. In large bowl, combine crab with crumbs, mayonnaise, walnuts, red pepper, chives, eggs, chile sauce, sesame oil, soya sauce, lemon juice, salt and pepper. Cover and refrigerate bowl for at least 2 hours, or overnight. Crab cakes will be easier to shape when chilled.
  2. Prepare wax paper-lined trays. For each crab cake, measure out 1/4 cup of mixture, pat and shape into cakes about 3/4-inches thick. Very gently press the top and bottom of each cake into walnut coating, leaving sides uncoated. Set the cakes on prepared trays.
  3. Heat enough oil to cover surface in large frypan over medium-high heat. Brown cakes in batches, a few minutes on each side, or until golden. Serve with lemon wedges and 1 tbsp Wasabi Mayonnaise on the side.
  4. 4 Crab Cakes + 2 tbsp Wasabi Mayonnaise per serving.