- 2
Ingredients
- olive oil
- 2 garlic cloves minced
- 1 shallot minced
- 1 tablespoon grated fresh ginger
- 1 bunch scallions, chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 teaspoon crushed red pepper
- 1 jalapeno, minced
- 1/4 cup plus 1 tablespoon mayonnaise
- juice of 2 limes
- 1 teaspoon soy sauce (optional)
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup panko (Japanese bread crumbs/flakes) or 1 cup plain regular bread crumbs
- 1 pound fresh or pasteurized crab meat (claw or back-fin is fine for this dish, but you can also use the pricier jumbo lump)
Preparation
Step 1
Heat a couple tablespoons of olive oil in a medium sized skillet over medium heat, and add the minced garlic, shallots, and ginger. Saute for 2 minutes, just until they start to get a bit of color and release an aromatic smell. remove from heat and pour (along with oil) into a large bowl.
To the bowl, add the chopped scallions, cilantro, minced jalapeno, red pepper, mayonnaise, lime juice, soy sauce if using, egg, salt, and black pepper. Mix until well combined. Fold in the panko and crabmeat and gently mix until well combined (careful not to break up the crab meat too much).
Use a large spoon to scoop up servings of about a 1/2 cup and shape into a patty with your hands. Place on a wax or parchment paper-lined baking sheet and repeat with the rest of the mix (depending on how big you make the patties you should get about 8-10 patties).
Let the patties set for about 10 minutes (I used the time to clean up).
Pour about a 1/4 of olive oil into a heavy bottomed skillet (meaning the oil should come up the pan about a 1/4 inch) and heat over medium heat. When the oil is hot, use a spatula to gently slide the patties into the oil in batches. (I do 2-3 at time, max). Let fry on the first side for about 2-3 minutes and then flip using the spatula. Let fry on the other side for another 2-3 minutes or until crisp and golden brown. Remove from oil and let drain on a paper towel lined baking sheet.
Continue with the rest of the patties (you can also just make a few of them and leave the rest covered with plastic wrap in the fridge for up to 2 days).
Serve immediately on a bed of dressed mixed greens or with another favorite side dish. Offer cocktail sauce on the side, if desired.