Name: Japanese-Style Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
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; 3 tablespoons japanese mayonnaise; 2 tablespoons mustard; 2 tablespoons fish sauce; 1/2 teaspoon brown sugar; 3 tablespoons crab roe

Recipe by Just Happy

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From Citysuper, a gourmet grocery chain in Hong Kong.

Ready In:: 30mins
Serves:
Units:

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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

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

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