08 Mar CRABCAKES WITH GINGER AND WASABI
1-1/2 lb fresh dressed crab meat, brown and white meat (or frozen or canned crab meat)
4 scallions, finely chopped
1 tbsp fresh root ginger, grated
1 tbsp cilantro, finely chopped
3 tbsp mayonnaise
3/4 tsp wasabi paste
2 tbsp sesame oil
1-1/2 cups bread crumbs
sea salt and ground black pepper
olive oil for frying
1 tsp wasabi paste
8 tbsp tamari sauce, gluten free
– Make the dipping sauce by mixing the wasabi and tamari sauce in a small bowl. Set aside.
– Mix the crab meat, scallions, ginger, cilantro, mayonnaise, wasabi paste and sesame oil in a bowl. Stir in a little salt and pepper and enough bread crumbs to make a mixture that is firm enough to form patties, but is not too stiff.
– Chill for 30 minutes then form the mixture into 12 cakes. Heat a shallow layer of oil in a frying pan and fry the crabcakes for about 4-5 minutes on each side, until browned. Serve with lettuce leaves and kaffir lime slices, accompanied by the dipping sauce, garnished with chili and scallions slices.