Friday, October 5, 2012

Crab Cakes with Sriracha Mayo

The other night I crafted these crab cakes, or shall I call them crab piles, for a quick dinner.  It's true I should have let them sit in the fridge so they could stay together but who wants to eat at 10pm on a school night?  Not this girl & definitely not the guy she married.  So I carefully flipped my piles in a saute pan & well they still got a nice crispy crust & were tasty enough to serve & eat.

To learn how I (should have) made these crab cakes click through for the recipe!

½ cup chopped green onion
4 garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
Juice of 1 lemon
1 tablespoon jalapeƱo chili, finely chopped and seeded
1 pound crabmeat*, coarsely chopped
1 egg, beaten to blend
1 cup Panko breadcrumbs plus more to roll
Butter, vegetable oil

  1.  Mix in crab, green onion, garlic, lemon juice, then 1 cup of Panko.
  2. Form crab mixture into crabcakes (this might work better for mini cakes say about 2 tablespoons each). Dredge cakes in remaining Panko, turning to coat. If you have time place (if not you'll just have tasty but crumbly cakes like I did - woops) on baking sheet. Cover & refrigerate at least 1 hour but not longer than 8 hours.
  3. Heat a bit of oil and a pat of butter for pan frying in heavy large skillet over medium heat. Working in batches, add cakes and cook until golden brown and cooked through, about 4 minutes per side. I served mine on top of some quinoa mixed with tomatoes & spinach & dolloped some sriracha mayo on top (recipe below).

Sriracha Mayo Ingredients
  • 1 cups mayo
  • ¼ cup Sriracha sauce
  • Juice of 1 lemon

Make it!
Mix & keep in fridge.

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