“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.”
