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Saturday, June 24, 2017

Asian Style Crab Cakes

This recipe veers a bit away from the Maryland Crab Cake, but is very good.  I served it with a sriracha sauce. 

  • 1/2 cup thinly sliced green onions
  • 1/4 cup minced shallots
  • 1/4 cup mayonnaise
  • 1 tablespoon wasabi paste or mustard powder
  • 2 teaspoons seasoned rice vinegar
  • 3/4 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon tamari or soy sauce
  • 1 pound fresh jumbo lump crabmeat, drained and picked
  • 1 large egg, lightly beaten 
  • 1/4-1/2 cup panko 
Mix the  first eight ingredients together and add crab.  Stir, then add egg and panko crumbs.  Fry in a saute pan until brown on one side, then flip and brown on the other.  Serve immediately.

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