What’s Cooking: Asian-style Crab Cakes

Recipe by: Chef Lisa A. Heidelberg

Time: 6 to 7 minutes

Serves: 8 cakes • 12 oz lump or claw crab meat, drained well • 5-6 medium shrimp, peeled and chopped finely • 2 green onions, chopped finely • 2 T cilantro, chopped finely • 1/2 red chili chopped finely • 1 tsp ground ginger • 2 tsp soy sauce • 1 T house seasoning (granulated garlic, onion and black pepper) • 3 eggs • 2/3 cup panko breadcrumb • 1/2 cup flour • 1/2 cup vegetable oil

Sweet Chili Sauce • 1/2 cup rice vinegar • 6 T water • 1/3 cup sugar • 3 garlic cloves, minced • 1/2 tsp red chili flakes • 1/4 tsp kosher salt • 1 T cornstarch + 1-2 T water • In a mixing bowl, combine crab meat, shrimp, green onion, cilantro, red chili, ginger and one egg.

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