Japanese-Style Crab Cakes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Citysuper, a gourmet grocery chain in Hong Kong. Ingredients:
14 ounces crabmeat (i used blue crab crabmeat) |
2 eggs |
2/3 cup breadcrumbs |
1/2 cup sweetcorn |
1 onion, finely diced |
4 stalks celery, finely diced |
1 carrot, finely diced |
3 garlic cloves |
1/2 tablespoon fennel, finely diced |
1 tablespoon extra virgin olive oil |
sea salt |
fresh ground black pepper |
3 tablespoons japanese mayonnaise |
2 tablespoons mustard |
2 tablespoons fish sauce |
1/2 teaspoon brown sugar |
3 tablespoons crab roe |
Directions:
1. In a large mixing bowl combine crabmeat with sweetcorn.
2. Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
3. In a mixing bowl, combine sauce ingredients with a whisk.
4. Combine sauteed vegetables with crabmeat mixture.
5. Add sauce mixture, breadcrumbs and eggs.
6. Shape crab cakes into patties.
7. Pan fry crab cakes until golden on both sides.
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