Japanese-Style Crab Cakes

Submitted by Just Happy

"From Citysuper, a gourmet grocery chain in Hong Kong."

 

• Ready In: 30mins
• Ingredients: 17
• 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.