Sunday, January 06, 2008

Asian Crab Cakes - Untested

We had some very good crab cakes with curry and a mango salsa at Wok Hay the other night. I liked them, but I think that they could be improved. Here are some ideas. When I get a chance to work on this, I'll finalize the recipe.

4 small crab cakes or 2 large

1/2 pound lump crab meat, picked over
1/2 tsp grated ginger
1 green onion, chopped fine
1 tbl red pepper, chopped fine
1 tsp rice wine vinegar or lime juice
1 tsp soy sauce
1/4 tsp sugar
1 egg
1/4 C dry bread crumbs

Coating:
1/2 C dry bread crumbs
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried turmeric
1/4 tsp cayenne ?
1/4 tsp salt

Mango Salsa:
1 fresh mango, chopped (peaches are a great substitute if you don't have mango)
1/4 C red bell pepper, chopped
1/4 C fresh cilantro, chopped
1 tbl rice wine vinegar
1 tsp sugar


Mix all together lightly. Try not to break up crab meat. Form into patties. (Can be refrigerated at this point) Mix coating ingredients together and lightly coat crab cakes. Heat a non-stick skillet on medium high and add about 1 tbl of neutral oil (peanut, corn, safflower). Brown the crab cakes for about 3-5 minutes on one side and about 3-5 minutes on the other, depending on their size and whether they have been refrigerated. Reduce the heat to medium if the cakes are browning to fast.

Serve with Mango Salsa.

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