Miso Crab Cakes

Published June 11, 2025

Recipe Overview

• Total Time: 1 hour (plus 45 minutes chilling for cakes)

• Prep Time: 15 minutes

• Cook Time: 45 minutes (plus 45 minutes chilling for cakes)

• Key Note: Chilling crab cakes is critical for structural integrity during frying; the daikon pickle can be prepared up to 1 week in advance.

Ingredients

For the Pickle

• 1–2 small daikon radish (any color), cut crosswise into paper-thin slices (≈2 cups)

• 2 tablespoons very thinly sliced ginger

• 2 teaspoons kosher salt (e.g., Diamond Crystal)

• 1 teaspoon granulated sugar

• ½ cup rice wine vinegar or white wine vinegar

For the Cakes

• ½ pound sea scallops

• ¼ cup white miso

• 2 large eggs, lightly beaten

• 1½ pounds crab meat (lump or backfin, picked over for shells)

• Salt and freshly ground black pepper (to taste)

• 2 teaspoons grated ginger

• ½ cup thinly sliced scallions (white and green parts)

• 1–2 cups panko bread crumbs (for coating)

For Frying

• Vegetable oil, avocado oil, or clarified unsalted butter (½ inch depth in pan)

For Serving (Optional)

• Lightly dressed greens (e.g., arugula or mixed greens with lemon vinaigrette)

For the Dipping Sauce

• 2 tablespoons white miso

• 2 teaspoons lemon zest (preferably Meyer lemon)

• 2 tablespoons lemon juice (preferably Meyer lemon)

• Pinch of cayenne pepper

• ¾ cup mayonnaise (preferably homemade)

• 2 tablespoons thinly sliced scallions (green parts, for garnish)

Preparation Steps

1. Make the Pickle

Combine sliced daikon and ginger in a bowl. Sprinkle with kosher salt and sugar, then toss to coat. Add vinegar and toss again. Let sit at room temperature while preparing the crab cakes. The pickle will soften slightly and develop flavor; it can be refrigerated for up to 1 week.

2. Prepare the Crab Base

In the bowl of a food processor, add scallops, white miso, and lightly beaten eggs. Pulse 3–4 times until a rough purée forms (avoid overprocessing to retain a bit of texture). Transfer the mixture to a large mixing bowl.

3. Incorporate Crab and Seasonings

Gently fold in crab meat with a spatula until evenly distributed. Season with salt and pepper to taste, then add grated ginger and scallions. Mix thoroughly to ensure all ingredients are well combined.

4. Shape and Chill Cakes

Using a 2-ounce ice cream scoop or spoon, form mixture into balls. Roll each ball in panko bread crumbs to coat evenly, then flatten into ½-inch-thick cakes. Place on a parchment-lined baking sheet and refrigerate for 45 minutes to firm up (this step prevents crumbling during frying).

5. Prepare the Dipping Sauce

Whisk together white miso, lemon zest, lemon juice, and cayenne until smooth. Gradually stir in mayonnaise and scallions, adjusting seasoning to taste (add more lemon juice or miso if needed). Refrigerate until serving.

6. Fry the Crab Cakes

Heat ½ inch oil in a cast-iron skillet over medium-high heat. Test oil readiness by dropping a small batter sample; it should sizzle and float. Arrange crab cakes in the pan in a single layer (avoid overcrowding). Cook 2–3 minutes per side, adjusting heat to medium if browning too quickly. Transfer to a paper towel-lined tray to drain, then repeat with remaining cakes (adding fresh oil as needed).

Serving Suggestion

Serve warm crab cakes with dipping sauce, daikon pickle, and lightly dressed greens (if using).

User Comments

• "Anybody in New England who puréed a scallop would be sent to New York to become a Yankee fan."

• "It would be more helpful for commentators to try something they wouldn’t have thought of doing—like puréeing scallops—then share whether it works. Delight comes when something unexpected works!"

• "Puréeing scallops seems wasteful. Could cod replace them as a binder?"

• "I followed the recipe but baked at 400°F for 20 minutes (no panko). The scallops worked as a binder, but the miso was too salty—reduce salt next time. Very fish-forward!"

• "As a former Baltimore resident, this is the best crab cake recipe I’ve tried! Dipping sauce and pickles are perfection. Thank you!"

• "Scallop purée gave the cakes a sweet, creamy texture. The mixture was loose (scallops not dried), so I added crushed crackers. Finished in a 350°F toaster oven for 7 minutes after browning."

Private Notes: None provided in the original input.