Recipe by greenery
Maybe once a year I let myself be talked into making this recipe which is, to be honest, a bit of a pain. But the resulting crab cakes are really fantastic.
Top Review by Rinshinomori
This recipe might appeal to some people, but for me it was a bit too rich and not enough crab taste came through. Mostly all I could taste was mayonnaise. It's not a bad recipe, but for the amount of work involved I did not think the result was something I would repeat again. It has mayonnaise in the filling and again mayonnaise in the sauce - I ended up mixing soy sauce to the mayonnaise sauce to give it a more taste. I think the regular spring roll wrapper would be better for these as the rice paper wrapper quickly became limp after frying. I did not experience any sticking when frying though. Thank you Greenery for posting the recipe and wish we liked them better.
- 2 green onions, thinly sliced
- 1 large piece fresh ginger, peeled and minced
- 2 small garlic cloves, peeled and minced
- 1 jalapeno pepper, seeded and minced
- 16 ounces crabmeat, picked over
- 1⁄2 cup mayonnaise (homemade really best for this recipe)
- 1⁄2 cup breadcrumbs (panko, the Japanese variety)
- 1 teaspoon chili paste
- 1 egg
- 1 egg yolk
- 4 teaspoons cilantro leaves, chopped
- salt and pepper
- 6 sheets rice paper, soaked in water
- 2 tablespoons vegetable oil
- 1 cup mayonnaise (homemade)
- 2 tablespoons cilantro, chopped
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 teaspoons ginger, peeled and grated
Directions See How It's Made
- Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
- Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
- Line a baking sheet with parchment paper.
- Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
- Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
- Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
- Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
- Repeat with remaining rice papers and filling.
- Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
- In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
- For the sauce:.
- Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.