Crabmeat Cutlets

by Editorial Staff

Delicate delicious crabmeat patties with ginger, cilantro, and wasabi.


  • Crabmeat – 450 g
  • Green onions – 4 pcs.
  • Ginger root – 2.5 cm
  • Cilantro, fresh leaves – 30 g
  • Low-fat mayonnaise – 30 g (2 tablespoon. L.)
  • Wasabi paste – 0.5-1 teaspoon
  • Sesame oil – 1 tbsp
  • White bread crumbs, fresh – 50 g (0.5-1 glass)
  • Refined vegetable oil – 30 g (for frying)
  • Salt to taste
  • Ground black pepper – to taste

For the sauce:

  • Wasabi paste – 1 teaspoon
  • Soy sauce – 90 g (6 tablespoon. L.)


  1. First, prepare the sauce. Combine wasabi and soy sauce in a small bowl. Set aside.
  2. Finely chop the crab meat and green onions. Grate ginger, chop cilantro.
  3. In a large bowl, combine crab meat, green onions, ginger, cilantro, mayonnaise, wasabi paste and sesame oil.
  4. Add the required amount of bread crumbs so that the minced meat can be formed into elastic, but not too clogged cutlets. Place the minced meat in the refrigerator for 30 minutes.
  5. Form about 12 cutlets from the cooled minced crab. Heat oil in a large frying pan, put cutlets, fry crab cutlets for 3-4 minutes on each side.
  6. Serve the crab cutlets with cooked sauce.

Enjoy your meal!

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