Description
These crab cakes are an Asian fusion that combines traditional crab cake ingredients and Asian ingredients. They are quick to make and always impress.
Ingredients
- FOR THE CAKES:
- 1 pound Lump Crab
- 2 teaspoons Old Bay Seasoning
- 1 Tablespoon Whole Grain Mustard, I Like Pommery
- 1 whole Egg, Lightly Beaten
- ½ cups Mayonnaise
- 1 Tablespoon Sriracha Sauce
- ¼ cups Celery Finely Chopped, Divided
- 1 whole Green Onion, Finely Chopped
- 1-¼ cup Panko, Divided
- 2 Tablespoons Grated Parmesan Cheese
- FOR THE SAUCE:
- 2 Tablespoons Lime Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Thai Fish Sauce, I Like Red Boat Or 3 Crabs
- 1 Tablespoon Rice Wine Vinegar
- 1 teaspoon Brown Sugar
- 1 whole Green Onion (Green Portion Only), Finely Chopped
- 2 Tablespoons Olive Oil, Divided
- 2 Tablespoons Canola Oil, Divided
Preparation
In a large bowl mix the first 8 ingredients and 1 cup of the panko. Use your (clean) hands and mix just to combine, trying not to break all of the lumps. Set aside.
Mix the remaining 1/4 cup panko and the Parmesan cheese in a separate bowl.
Use a quarter cup measuring cup to scoop up the crab mixture and form each portion into a 2″ cake. Dip each cake into the panko and Parmesan mixture to coat. Place dipped cakes on a parchment paper-lined cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes or more.
Make the sauce by combining lime juice, soy sauce, Thai fish sauce, rice wine vinegar, brown sugar and chopped green onion in a small bowl. Set aside until ready to serve.
Heat a large frying pan over medium heat and add half of the amounts of olive oil and canola oil. When oil is hot add 6 crab cakes and cook until well browned on each side, about 2 minutes per side. Remove them from the pan and place on paper towel-lined plate. Add remaining oil to the pan, allow oil to get hot and then cook the remaining 6 crab cakes. Serve immediately with the sauce on the side.
