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Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce

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“From 'A Taste of Hawaii' cookbook. I want to make this for my mother one day because she loves crab cakes.”
1hr 10mins

Ingredients Nutrition


  1. For crab cakes:
  2. In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
  3. Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
  4. Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
  5. To serve pour sauce on a plate and top with the crab cakes.
  6. For the Papaya-Basil Sauce:
  7. In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
  8. Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.

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