Crab Cakes with an Asian Vinaigrette
Prep Time: 20 mins
Total Time: 30 mins
Servings: 4-8
About This Recipe
“I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.”
Ingredients
Vinaigrette
1/2 cupfresh lime juice
1/2 cupchopped shallot
3teaspoonssoy sauce
1 1/2 teaspoonsgrated ginger
1/4 cupjalapeno pepper, diced
1teaspoonminced garlic
2teaspoonsliquid honey
1 1/2 teaspoonscurry paste
2teaspoonssesame oil
1cupolive oil
Crab Cakes
2teaspoonsbutter
1/2 cupdiced red bell pepper
1/2 cupdiced green bell pepper
1lbfresh crab, , picked over
1cupchopped daikon sprouts
4teaspoonschopped cilantro
1carrot, diced
1cuppanko( go with progresso dry fine if needed)
1cupsliced radicchio
1/2 cupfresh breadcrumb
3teaspoonsminced ginger
1/2 cupmayonnaise, mixed with the ginger
Directions
For vinaigrette whisk all ingredients together.
For the Crab Cakes—————.
In a medium pan melt butter over medium heat.
Add red and green pepper and saute for about 4 minutes.
In a large bowl combine crab, peppers, sprouts.
cilantro, radicchio and carrots.
Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
Add salt and pepper to taste.
Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
In a large fry pan heat the oil over medium heat.
Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
Reviews
“*Sauce review, only* OH MY, this sauce is delightful! Thanks for steering me to your recipe Dib’s. I halved the recipe and it was plenty for the two of us. The kids were not as adventurous. It was perfect with the crab cakes we were gifted with.”
“Wonderful.The sauce makes it.”