Ingredients

The following ingredients have 10 Servings
  • Crab Cakes
  • 1 lb lump crab meat (picked over)
  • 4 scallions (finely sliced, white and pale green parts only)
  • 1/3 cup mayonnaise
  • 1 Tbsp lime juice
  • 2 tsp lime zest
  • 1 Tbsp fish sauce
  • 2 Tbsp cilantro (minced)
  • 1 Tbsp (grated ginger)
  • dash red pepper flakes
  • 1/3 cup all purpose flour
  • 1 egg (beaten with 1 Tbsp water)
  • 1 cup panko breadcrumbs
  • Canola oil for frying
  • Kosher salt to taste
  • Sweet Chili Sauce
  • 2 tsp canola oil
  • 2 cloves garlic (minced)
  • 1/2 cup sugar
  • 1/2 cup unseasoned rice vinegar
  • 2 Tbsp chili paste (sambal oelek)
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 2 tsp corn starch
  • 2 tsp water
  • *ice cream scoop

Instruction

  • Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
  • Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
  • Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
  • Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
  • Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
  • Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
  • Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
  • Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
  • *Crab cakes can be held in a 250 degree oven to keep warm.