Kara-Áge Crab Cakes

Name: Kara-Áge Crab Cakes
Yield: Yield: 24 servings
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

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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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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