Crab Cakes

These crab cakes seem to be a huge hit among family and friends. 

I've made them bite size for parties or a little bigger for breakfast with a poached egg. 







Ingredients
4 tsp olive oil
2 scallions, thinly sliced
1 medium red bell pepper, finely diced
1 jalapeno pepper, finely diced
1 tbsp finely grated fresh ginger
2 garlic cloves, minced
1 lb crab claw meat, picked over
1 tsp finely grated lime zest
2 tbsp fresh lime juice
1/4 cup finely chopped cilantro leaves
1 large egg, beaten
1 cup of Panko
1 tbsp mayonnaise
1/2 tsp salt

Instructions
1. Preheat oven to 425 degrees. Lightly brush baking sheet with 2 tsp olive oil.

2. Heat the oil over medium-high heat.  Add the scallion, red pepper, and jalapeno. Cook until the peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for one minute more. Set aside to cool slightly.

3. In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tbsp mayonnaise and salt.

4. Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Brush tops of the crab cakes with a little olive olive to coat lightly.

5. Bake the crab cakes until they are golden brown to the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.

6. To serve, top each crab cake with about 1/2 tsp of spicy mayo and a poached egg.


To make spicy mayo, simply mix mayo and kimchi sauce.  The darker, the spicier it is.