I'm in charge of appetizers, so I made two different crab cakes:
Mild Crab Cakes
Wet -
1 egg
Juice and zest of 1/2 lemon
2 tablespoons of mayonnaise
2 green onions chopped
1 teaspoon worchestershire sauce
1 teaspoon grainy mustard
1/2 cup roasted red pepper, diced small
1 teaspoon mashed garlic paste
1 pound can of crab meat
Dry -
Salt and pepper to taste
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs for dusting
Spicy Thai Crab Cakes
Wet -
1 egg
2 tablespoons of mayonnaise
2 green onions chopped
6-8 kaffir lime leaves, cut into small strips
1 teaspoon sambal (minced Serrano could sub)
1/3 cup cilantro, chopped
2 teaspoons mashed garlic paste
2 teaspoons mashed ginger paste
1 teaspoon each fish sauce and soy sauce
Salt and pepper to taste
1 pound can of crab meat
Dry -
1/2 cup panko
1/2 cup coconut flour
Extra bread crumbs and unsweetened coconut for dusting
Grapeseed oil
Step one: mix the wet until it looks like a slurry of veggies and loose mayo water. Sep two: fold in the crab gently so you can still make out the chunks of real crab. Finally step three: fold in the dry ingredients evenly. Refrigerate for at least three hours, overnight is better.
When you are ready, use half an inch of grapeseed oil in a frying pan or Dutch oven. Using the dusting ingredients, make meatballs out of the crab mix. Roll the meatballs in the dusting flour and form the call with your hands. I fry 4-6 crab cakes at a time in the oil on high, 3-4 minutes per side.
Last step: gobble, gobble. I serve with lemon wedges on a bed of cilantro and shredded cabbage.
Happy Thanksgiving everybody!
