Crab Cakes with Thai Chili and Ginger Dressing

  • 50 mins
  • 9 ingredients

Ingredients

  • 1 lb of lump crab meat picked over (you may also use king or Snow crab meat)
  • 2 tbs of butter
  • 2/3 cup of milk
  • 1 tbs of chopped cilantro
  • 2 tsp lemon juice
  • Kosher or sea salt and fresh cracked black pepper
  • 2 and 1/2 cups of fresh bread crumbs
  • 1 egg beaten
  • Canola oil for shallow frying

These crab cakes are wonderful with this spicy chili and ginger dressing. The salad greens are the perfect foil. This recipe will serve 6 and can be prepared start to finish in about 45 minutes.

Salad:

  • 1/4 pound of julienne carrots
  • 1 small bunch of chives
  • 1 handful of watercress
  • 1 handful of mixed salad greens

Chili and Ginger Dressing:

  • 1/2 inch piece of fresh ginger
  • 1 scallion
  • 1 hot green Thai bird chili chopped
  • 6 tbs of canola oil
  • 2 tsp of honey
  • 1 tsp of cider vinegar
  • Kosher or sea salt and fresh cracked black pepper.

 

  • Melt the butter in a sauce pan and stir in the flour.
  • Cook, stirring, 1 to 2 minutes.
  • Gradually stir in the milk until the mixture is very thick 2 to 3 minutes.
  • Remove from heat and fold in the crab meat cilantro, lemon juice, seasoning and 2/3 cup of bread crumbs. Let cool.
  • Using floured hands, divide the crab mixture into 12 equal portions and shape into patties.
  • Dip into beaten egg and coat with the remaining bread crumbs. Cover and chill for 30 minutes.
  • Heat the oil in a frying pan and lightly fry the crab cakes in batches until golden of both sides.
  • Place the ingredients for the salad artfully on an platter.
  • Peel and mince the ginger, scallion and chili.
  • Whisk together the oil, honey and vinegar until evenly blended.
  • Add the chopped ginger, scallion and chili. Season with salt and pepper.
  • Drizzle dressing over the salad greens and place crab cakes on top.

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