Crab Medallions

The ginger, mustard, and cilantro make these crab cakes a taste sensation!

Crab Medallions

Photo: Gerri Photography

Crab Medallions


  • 8oz (227 gr) package imitation crab meat
  • 1/3 cup bread crumbs
  • 1 egg yolk
  • 1 tbsp fresh ginger, finely chopped
  • 1/4 tsp Dijon mustard
  • 1 tbsp lime juice
  • 1/4 cup chives, finely chopped
  • 1 tbsp cilantro, finely chopped
  • Salt and pepper, to taste
  • 1/4 cup mayonnaise
  • 3/4 cup Panko crumbs
  • 1/4 cup vegetable oil


  1. Using food chopper, chop imitation crabmeat until fine. In a bowl, combine crabmeat, breadcrumbs, egg yolk, ginger, mustard, lime juice, chives, cilantro, salt and pepper. Shape into 16 small medallions, approximately 1 1/2” in diameter.
  2. Brush each medallion with mayonnaise, then coat with Panko crumbs. Heat about 2 tbsp of oil in frying pan on medium heat. Fry 4 medallions at a time, for approximately 2 minutes on each side, or until golden. Place on paper towel to drain. Repeat with remaining medallions. Makes 16.

Author: Sarah O'Sullivan & Debbie Beattie

Sarah O’Sullivan is a mom and the owner of Abato’s Italian Market in Port Hope. Debbie Beattie is also a mom and the owner of Higglety Pigglety in Port Hope.

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