Recipe by Diana Adcock
I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.
Top Review by Chicagoland Chef du Jour
*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.
- 1⁄2 cup fresh lime juice
- 1⁄2 cup chopped shallot
- 3 teaspoons soy sauce
- 1 1⁄2 teaspoons grated ginger
- 1⁄4 cup jalapeno pepper, diced
- 1 teaspoon minced garlic
- 2 teaspoons liquid honey
- 1 1⁄2 teaspoons curry paste
- 2 teaspoons sesame oil
- 1 cup olive oil
- 2 teaspoons butter
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup diced green bell pepper
- 1 lb fresh crab, , picked over
- 1 cup chopped daikon sprouts
- 4 teaspoons chopped cilantro
- 1 carrot, diced
- 1 cup panko breadcrumbs (go with progresso dry fine if needed)
- 1 cup sliced radicchio
- 1⁄2 cup fresh breadcrumb
- 3 teaspoons minced ginger
- 1⁄2 cup mayonnaise, mixed with the ginger
Directions See How It's Made
- 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.