Kani Crab Cakes on a bed of Wasabi Cream, topped with Pickled Beet Threads


In a bowl mix: (by hand is best)

– 1 large Potato, peeled and cooked

– 1lb package Kani (imitation crab), chopped

– 1 Red Pepper, roasted and chopped

– 3 Scallions, chopped

– 1 Jalapeno pepper, minced (if you prefer less spicy, remove the seeds)

– 1 clove Garlic, minced

– 1 Egg, whisked

– 6 Tablespoons Mayo (I like Vegenaise)

– Salt and Pepper, to taste


– About 1/3 cup Whole Grain Bread Crumbs (just enough to bind the mixture, may need more or less, use your judgement)


Refrigerate at least 20 minutes before forming into desired Crab Cake shape

Pan fry in oil of choice, about 2-3 minutes per side, until golden.

(optional: Dip surface of cakes into bread crumbs just before frying for a crispier texture)

Optional Toppings:

Horseradish – Pickled Beets – Wasabi – Pickled Ginger – Lime Juice – Hot Sauce


2 thoughts on “Kani Crab Cakes on a bed of Wasabi Cream, topped with Pickled Beet Threads

  1. Tried a few Kani cake recipes over the last few weeks, but nothing could beat this one!!!
    It never even arrived to the table bc was finished long b4 we even sat down to eatπŸ™ˆ
    Can’t wait to make it again and to try more of your recipes.

    Liked by 1 person

    1. That’s wonderful! I’m so glad you and your family enjoyed it! I look forward to sharing much much more! Thank you for following, and for your kind words πŸ™‚ Happy Cooking!


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