Crispy Thai Crab Cakes

Name: Crispy Thai Crab Cakes
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 35 minutes
Yield: 6
Cuisine: Eat Well
Ingredients: For Crab Cakes; 16 ounces lump crab meat; 2 small Thai chili peppers, chopped; 2 scallions stalks, chopped; 1 teaspoon ginger paste; 2 tablespoons Kikkoman® Fish sauce; 4 tablespoons Japanese mayo; 1 egg; ¼ cup Kikkoman® Panko Bread Crumbs; 1 lime, zested; For Coating; 1 cup flour; 2 eggs; 1 cup Kikkoman® Panko Bread Crumbs; For Basil Aioli; 1 cup mayo; ½ cup basil leaves, about 20 leaves; 3 cloves garlic, minced; 1 tablespoon lime juice; ¼ teaspoon salt

Yield

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

35 minutes

kikkoman products used:

Fish Sauce Panko

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ingredients

For Crab Cakes
16 ounces lump crab meat
2 small Thai chili peppers, chopped
2 scallions stalks, chopped
1 teaspoon ginger paste
2 tablespoons Kikkoman® Fish sauce
4 tablespoons Japanese mayo
1 egg
¼ cup Kikkoman® Panko Bread Crumbs
1 lime, zested

For Coating
1 cup flour
2 eggs
1 cup Kikkoman® Panko Bread Crumbs

For Basil Aioli
1 cup mayo
½ cup basil leaves, about 20 leaves
3 cloves garlic, minced
1 tablespoon lime juice
¼ teaspoon salt

directions

In a large bowl combine lump crab, peppers, scallions, ginger, fish sauce, mayo, egg, panko, and lime zest.
Mix well and divide into 6 portions. Divide into patties and freeze for 20 minutes.
While the crab cakes are in the freezer, add all ingredients for basil aioli to a blender and pulse until smooth.
Remove from the freezer and coat each crab cake in flour, shaking off excess, dip in egg, then in panko.
Pour just enough oil to coat a large pan over medium heat.
Cook the crab cakes until golden brown and crispy on both sides.
Plate it up and serve with basil aioli. Enjoy warm.

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Crispy Thai Crab Cakes

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