Soby’s Crab Cake: An Irresistible Combination of Taste and Texture

We all know how deliciously wonderful a typical crab cake tastes. But Soby’s Crab Cake elevates the dish to another level – and brings with it a delightful blend of flavors and textures that turn it into an unforgettable experience for any seafood lover.

This recipe is full of surprises, combining the natural sweetness of crabmeat with the umami flavors of Japanese-inspired ingredients such as shoyu, mirin, and sake. The result is an irresistible flavor combination that both tantalizes the taste buds and leaves an unforgettable impression for all who sample it.

The Key to Perfection: Achieving the Right Consistency

One of the key components of making the perfect crab cake lies in achieving the right consistency. Soby’s Crab Cake recipe calls for mixing together cream cheese and crabmeat, then adding a small amount of mayonnaise to reach the desired texture. This mixture is then formed into cakes and pan fried to achieve the desired texture.

Fried to Perfection and Served with a Deliciously Tangy Wasabi Mayonnaise

The fried cakes are then served with a zesty and tangy Wasabi Mayonnaise that really brings out the robust and complex flavors to perfection. It’s a unique and delicious touch that enhances the overall experience of enjoying Soby’s Crab Cake.

Overall, Soby’s Crab Cake is a luxurious and delicious treat that is sure to please any seafood lover. By combining cultural influences from both East and West and utilizing unconventional cooking methods, this recipe has maderegular crab cakes a thing of the past. So if you’re looking for an enjoyable, flavorful taste sensation, look no further – try Soby’s Crab Cake!


– 1 pound crabmeat
– 2 tablespoons cream cheese
– 2 tablespoons mayonnaise
– 1 teaspoon shoyu
– 1 teaspoon mirin
– 1 teaspoon sake
– Salt and pepper to taste
– 2 tablespoons cooking oil
– 2 tablespoons chopped fresh parsley

For the Wasabi Mayonnaise:

– 1/4 cup mayonnaise
– 1 teaspoon wasabi paste
– 1/4 teaspoon lemon juice


1. In a bowl, mix together the crabmeat, cream cheese, mayonnaise, shoyu, mirin, sake, salt and pepper.

2. Form the mixture into small cakes and place them in the refrigerator to chill for at least 1 hour.

3. Heat the oil in a skillet over medium-high heat. Cook the crab cakes on each side for 3 minutes or until golden brown.

4. In a small bowl, mix together the mayonnaise, wasabi paste, and lemon juice. Serve alongside the crab cakes.

5. Sprinkle with parsley and serve.