Recipe
Additional info: Serves 4 first-courses or 2 main-dish servings
ASIAN CRAB CAKES
Serves: 2
Preparation time: 20 minutes If they like it, it serves 2 otherwise
Cooking time: 15 minutes
Totaltime: 35 minutes Additional info: Serves 4 first-courses or 2 main-dish servings
Ingredients
- 2 cups lump crabmeat
- 3 tablespoons minced scallions
- 2 teaspoons minced fresh ginger
- 1 tablespoon finely chopped cilantro leaves
- 1 tablespoon dijon mustard
- 2 tablespoons oriental sesame oil
- 1 tablespoon soy sauce
- juice of 1 lime
- to taste chili oil
- 2 egg whites, lightly beaten
- 1/2 cup dry bread crumbs
- For sauce:
- 1/3 cup mayonnaise
- 1 teaspoon oriental sesame oil
- 1/2 teaspoon soy sauce
- peanut oil for frying
- For garnish, sprigs of fresh cilantro
Preparation
-
Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
For the sauce:
Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
main ingredients:
type of dish:
main
cuisine:
season and occasion: New-Years-Eve
Type of meal:
dinner
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