Japanese-Style Crab Cakes

From Citysuper, a gourmet grocery chain in Hong Kong.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 14  ounces  crabmeat (I used blue crab crabmeat)
• 2  eggs
• 2⁄3 cup  breadcrumbs
• 1⁄2 cup sweetcorn
• 1  onion, finely diced
• 4  stalks celery, finely diced
• 1  carrot, finely diced
• 3  garlic cloves
• 1⁄2 tablespoon fennel, finely diced
• 1  tablespoon extra virgin olive oil
•  sea salt
•  fresh ground black pepper

• Sauce

• 3  tablespoons  japanese mayonnaise
• 2  tablespoons mustard
• 2  tablespoons fish sauce
• 1⁄2 teaspoon brown sugar
• 3  tablespoons  crab roe

Directions

1. In a large mixing bowl combine crabmeat with sweetcorn.
2. Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
3. In a mixing bowl, combine sauce ingredients with a whisk.
4. Combine sauteed vegetables with crabmeat mixture.
5. Add sauce mixture, breadcrumbs and eggs.
6. Shape crab cakes into patties.
7. Pan fry crab cakes until golden on both sides.