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Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens


July 9, 2011

Story By: Dining Out Team |

Ingredients : List A

  • Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens
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  • 10 ounces Alaskan king crab meat
  • 3 ounces ground pork
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped bell pepper, assorted colors
  • 1 tablespoon chopped green onion
  • 1 tablespoon fresh corn
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • ground pepper, to taste

List B

  • 1 cup tempura batter (3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 whole egg and 1/2 cup of water, combined)
  • 1 cup bread crumbs
  • 2 cups vegetable oil for frying crab cakes
  • 2 cups Big Island baby greens or mesclun greens


  1. Combine ingredients from list A, divide to a 3-ounce portion and form a round pancake.
  2. Dip crab cakes into tempura batter and coat with bread crumbs.
  3. In a wok or deep fryer, pre-heat oil at 375 F, then fry crab cakes to golden brown and set aside.
  4. On a plate, lay down salad as a bed then put down crab cake and top with fresh mango, tomato salsa.

Ingredients for Fresh Mango & Tomato Salsa

  • 1 tablespoon ripe mango, diced about 1/4 inch
  • 1 tablespoon tomato, diced about 1/4 inch
  • 1 teaspoon chopped onion
  • 1 teaspoon chopped Chinese parsley
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon balsamic vinegar
  • salt and Tabasco, to taste


  1. To prepare salsa, mix all ingredients together.
  2. Serve with Thai Crab Cake.
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