Crispy, versatile, easy, and delicious—you’ll be surprised these baked kani cakes weren’t fried in lots of oil!
I’m a big fan of kani. When I first tried sushi, it took a couple of bites to appreciate the umami of the soy and seafood, but once I did I was hooked. For a long time I thought kani belonged only in sushi, something to enjoy when ordering out. Then I discovered how well kani works in other dishes—sushi salads and kani cakes let you enjoy those sushi flavors without assembling rolls. My daughter often makes herself a large kani salad after school; it’s packed with protein and very satisfying.
Historically I fried any fish croquette or patty I made. The family loved them, and they were perfect for dinner, leftovers, freezing, or taking on trips. But I disliked frying—the smell, the splatters, and the mess. It also felt like dunking a healthy dish in oil ruined it.
One day I baked a few kani cakes instead of frying, and they turned out just as flavorful and crisp. Baking became my go-to method. It’s faster, the house doesn’t smell like a fish market, and I avoid greasy splatters. I use good baking sheets which help create a nicely crisp exterior.
If you need a gluten-free option, use gluten-free crumbs in place of regular bread crumbs. The crumbs act as the binder and the breadcrumb coating, so any suitable substitute will work.
My favorite dipping sauce is spicy mayo—just mix mayonnaise with sriracha and a drop of toasted sesame oil. The sesame oil elevates the flavor.
These kani cakes are versatile. My son likes his in a bun with coleslaw, “po boy” style. My husband cuts his into small pieces as crouton-like bites for salads. For dinner I often serve them with pasta—the savory kani flavor pairs beautifully with a creamy rose sauce.
They’re also great for entertaining or holiday meals. Arrange the cakes on a pretty platter with a small bowl of spicy mayo in the center—guests always go for them.
Crispy Oven Baked Kani Cakes
Ingredients
- 1 16-oz. package kani sticks or flakes
- 3 eggs (if doubling, use 5 eggs)
- ¾ cup bread crumbs, plus more for dipping
- ½ tsp salt
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp black pepper
- Oil, for baking
Instructions
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Preheat the oven to 400°F. Pour a thin, even layer of oil onto a cookie sheet so the surface is lightly coated.
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Place the kani in a food processor fitted with the S-blade and pulse until broken down.
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Add the eggs, bread crumbs, salt, soy sauce, sesame oil, and pepper. Pulse just until combined—avoid overmixing, which can make the mixture gluey.
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Place extra bread crumbs on a plate. Shape the kani mixture into patties, then press both sides into the crumbs. Arrange the patties on the prepared cookie sheet.
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Bake for about 25 minutes, until the exterior is golden and crisp.
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Remove the pan from the oven and immediately flip the kani cakes while the oil is still hot. Let them cool on the pan to finish setting.
Notes
Yields: about 25–30 small kani cakes.
Freezes well for easy make-ahead meals.
Recipe by Faigy Murray