Thai Crab Cakes with Pineapple Cilantro Salsa

By Chef_Madel

This award-winning dish from Jason Brown of Calgary is ideally pared with Fertzer Gewurztraminer.

Ingredients

• Salsa:
• 3 to 4 slices of whole wheat bread, torn into pieces
• 1/2 lb (225 g) fresh crab meat
• 2 shallots, minced
• 1 egg, beated
• 2 tsp (10 ml) finely grated lime zest
• 1 tsp hot chili flakes or to taste
• 3 tbsp (45 ml) minced fresh basil
• 1/4 roasted red bell pepper
• 1 tsp (5 ml) grated fresh ginger
• olive oil for the pan
• 1 cup (250 ml) minced fresh pineapple
• 1 lime, minced
• 1/4 cup (60 ml) minced green onions
• 1 hot green chili, minced
• 3 tbsp (45 ml) minced cilantro
• 2 tsp (10 ml) grated ginger root

Preparation

Step 1

To make the crab cakes, mix the bread and eggs together, then add all the other ingredients. Shape into patties. Heat some oil in a saute pan and fry the patties, flipping once. Serve hot with salsa. To make the salsa, combine all ingredients.