Yield
Yield: 24 servings
4 pounds crab meat
1 ½ cups finely diced red bell peppers
1 ½ 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
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 heated through and cakes are golden and crunchy on both sides. Serve these sensational crab cakes with Ponzu Mayo [please hyperlink “Ponzu Mayo” to the Ponzu Mayo recipe page] or Sriracha Mayo [please hyperlink “Sriracha Mayo” to the Sriracha Mayo recipe page]
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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.
READ THE STORY OF SOY SAUCE
