Japanese-Style Crab Cakes
From Citysuper, a gourmet grocery chain in Hong Kong.
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INGREDIENTS
Nutrition- 14ounces crabmeat (I used blue crab crabmeat)
- 2
- 2⁄3cup breadcrumbs
- 1⁄2cup sweetcorn
- 1
- 4
- 1
- 1⁄2
- 1tablespoon extra virgin olive oil
Sauce
- 3tablespoons japanese mayonnaise
- 2tablespoons mustard
- 2tablespoons fish sauce
- 1⁄2teaspoon brown sugar
- 3tablespoons crab roe
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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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