ASIAN CRAB CAKES
Serves 4 first-courses or 2 main-dish servings
cups lump crabmeat
3 tablespoons minced scallions
2 teaspoons minced
1 tablespoon finely chopped cilantro leaves
2 tablespoons oriental sesame oil
1 tablespoon soy sauce
juice of 1 lime
to taste chili oil
2 egg whites, lightly beaten
1/2 cup dry bread crumbs
1/3 cup mayonnaise
teaspoon oriental sesame oil
1/2 teaspoon soy sauce
peanut oil for
For garnish, sprigs of fresh cilantro
Pick over crabmeat to
remove any cartilage. put it in a food processor and add 2 tab lespoons
scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about
4 times, just to blend the ingredients without shredding the crabmeat too
Transfer the crabmeat to a bowl and fold in half of the lime juice,
the chili oil to taste and the egg whites.
Form the mixture into 8 equal
size patties, about 2½ inches in diameter. Lightly coat each patty with
bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at
least an hour.
Heat a film of the peanut oil in a large nonstick skillet.
Sauté the crab cakes over medium-low heat until they are lightly
browned. Serve with the mayonnaise mixture on the side and sprigs of cilantro
For the sauce:
Mix the mayonnaise with the remaining lime
juice, soy sauce, sesame oil and scallions and set aside.