CRAB CAKES
2 lb Crab meat; picked over
3 c Mayonnaise
1 tb Chile garlic sauce
2 tb Dijon-style mustard
1/2 c Cilantro; chopped
6 Eggs
1 ts Baking powder
Lemon pepper spice to taste
Salt to taste
12 c Panko; (1 1/2 lbs Japanese
-bread crumbs)
Oil
-HONEY MAC NUT DRESSING-
2 c Mayonnaise
1 c Buttermilk
1/2 c Honey
1/2 c Macadamia nut oil
1/4 c Lemon juice
1/4 c Parsley; chopped
Salt
White pepper
CRAB CAKES: Chop the crab meat medium fine. Combine the mayonnaise, chile
garlic sauce, mustard, cilantro, eggs, baking powder, lemon pepperspice and
salt to taste in a bowl. Add the 8 cups of panko and mix well. Let stand
until the panko absorbs the moisture, 10 to 15 minutes. Add more panko if
needed to absorb the moisture. Shape the crab meat mixture into 24 balls
about the size of a large onion. Roll them in the remaining panko and then
flatten to about 1/2- inch thickness. Heat 1-inch of oil over medium heat
in a large skillet. Add the crab cakes in batches and fry until
golden,turning carefully to brown evenly on both sides,about 2 1/2 minutes
per side. Do not crowd the skillet. Remove and drain on paper towels. Serve
with Honey Mac Nut Dressing.
HONEY MAC NUT DRESSING: Whisk together the mayonnaise, buttermilk, honey,
oil, lemon juice, parsley, and salt and white pepper to taste. Mix well and
serve.
NOTES : Panko bread crumbs and garlic chile sauce are available at
most supermarkets and Asian or Japanese markets. If you can’t find
macadamia nut oil, canola oil will work just as well. Each crab cake: 440
calories; 89 mg cholesterol; 24 grams fat; 41 grams carbohydrates; 12 grams
protein; 0.01 gram fiber and 706 mg sodium. I havent made this recipe yet
but I don’t think I would use 8 cups of panko in the cakes. I would use
just enough to bind the crab meat and that’s all. Sometimes these
restaurants make their recipes in large quantities and when requested don’t
break them down accurately. I would cut the mayonnaise down too. Just
enough to properly moisten the crab meat mixture.
Yields
12 Servings