Kara-Áge Crab Cakes

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs Gluten-Free Sriracha Hot Chili Sauce

ingredients

Serve these sensational crab cakes with Ponzu Mayo or Sriracha Mayo.

4 pounds crab meat
1 1/2 cups finely diced red bell peppers
1 1/2 cups finely diced celery
1 cup mayonnaise
1 cup Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix, divided
4 cups Kikkoman Panko Japanese-Style Bread Crumbs

directions

COMBINE crab meat, peppers, celery, mayonnaise and 1/2 cup kara-áge. Form mixture into 24 cakes.
MIX panko with 1/2 cup kara-áge, dip crab cakes into panko mixture to coat on all sides.
SAUTÉ crab cakes in a small amount of oil until cakes are heated through and golden and crunchy on both sides.

Sriracha Mayo
6 cups mayonnaise
1/4 cup Kikkoman Sriracha Hot Chili Sauce
1 1/2 cups finely diced celery

WHISK together mayonnaise and Sriracha to make Sriracha Mayonnaise.

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