Korean Crab Cakes Recipe. Ingredients seafood 3 oz shrimp produce 2 tbsp cilantro, fresh 1 tbsp ginger, fresh condiments 2 tsp fish sauce, asian 1/4 cup mayonnaise baking & spices 1 salt and pepper oils & vinegars 1 1/2 tbsp peanut oil bread & baked goods 1 1/2 cups breadcrumbs, fresh other Lightly mix with hands or wooden spoon.
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Refrigerate for 1/2 hour or longer. Drege each pattie in flour, coating thoroughly. Transfer the zest into a large bowl and set the wedges aside.
In A Medium Bowl, Mix Together Mayo, Cilantro, Ginger And Fish Sauce.
In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Season with salt and pepper to taste. Delicious served on arugula or your favorite greens.
Mix In Crab, Shrimp, And 1/2 Cup Bread Crumbs.
Add the lump crab and panko breadcrumbs. When the cakes turn golden brown, remove and transfer on a serving plate. Place a heavy skillet on medium heat and heat peanut oil.
Crab Cakes With An Asian Twist.
Mix in crab and half of the bread crumbs. Divide mixture into 8 balls and flatten into small cakes (about 3 inches diameter.) place on a sheet pan lined with wax paper or foil and chill for 30 minutes. Cut the second lime into 6 wedges.
Cover The Whole Mixture And Place In Refrigerator For At Least One Hour.
Zest one of the limes with a rasp grater and cut into 6 wedges. Refrigerate for 1/2 hour or longer. Shape the portions into a circle or oval.
1 ⁄ 4 Cup Mayonnaise 1 Egg Salt, To Taste White Pepper, To Taste Flour, For Dredging Vegetable Oil, For Frying Directions Mix Well All Ingredients Except Flour And Oil.
Drege each pattie in flour, coating thoroughly. Divide mixture into 8 balls and flatten into small cakes (about 3 inches diameter.) place on a sheet pan lined with wax paper or foil and chill for 30 minutes. Shape krab mixture into four large patties.
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