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Saturday, July 10, 2010

Spicy Crab Cakes - the real deal

Ok, so a few months ago I posted cod cakes. They're great and a cheaper alternative to crab, which will empty your wallet and only leave you wanting more. The cod cakes are greek and yummy - these are CRAB, asian style, and unreal. Another Ming Tsai specialty. When I realized that Wilson Farm sold small gold nugget containers of wonderfully fresh lump crab, I lost it. I shamefully admit that we have eaten crab cakes more in the past couple of months then ever in my life combined but they are quite possibly one of the best foods on earth. Here's a great recipe, and they're spicy because, why not!?

Sauce:
2 TB chili garlic paste
1/2 cup mayonnaise
2 TB chopped chives
1 tsp honey
Juice of 1 lime

Cakes:
1 lb lump crabmeat (is your mouth watering yet!??)
1 cup flour for dredging
3 large eggs, lightly beaten
1 cup panko
2 TB oil

1. In a small bowl, mix half of the chili garlic paste, half the mayo and half of the chives and refrigerate.

2. In a medium bowl, combine the remaining chili paste, mayo and chives with the honey, lime juice, and crabmeat. Season with salt and pepper.

3. Place the flour, eggs, and panko in three separate dishes. Form small patties of the crab mixture and then dip into the flour, eggs, and panko and set aside on a dish. They will be very fragile and you may need to keep squeezing to hold them together. Once their in the pan, they'll firm up.

4. Heat a large pan over medium high heat. Add the oil. Add the cakes and sear on both sides until they brown and crisp, about 3 minutes per side. Remember, the crab is already cooked so you're just creating a crust.

5. Serve with the sauce drizzled either on top or underneath. Great with salad!!

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