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Awesome Crab-cakes With Salad

shantihhh's picture
The fusion of Thai and Japanese flavours plus a Mexican influenced sauce make for the most amazing crab cakes ever. Togarashi and kaffir lime leaves enhance the succulent flavour of crab which are plated on a swirl of chipotle hollandaise. A must try recipe.
Ingredients
  Crab meat 6 Ounce, cleaned
  Chives 2 Tablespoon, chopped
  Red bell pepper 1⁄4 Cup (4 tbs), minced
  Lime juice 1 Tablespoon, squeezed
  Mayonnaise 2 Tablespoon
  Togarashi 1 Teaspoon
  Bread crumbs 1⁄2 Cup (8 tbs)
  Clarified butter 2 Tablespoon (Ghee)
  Kaffir lime 1 , slivered
  Chipotle hollandaise sauce To Taste
  Sauce 1 Cup (16 tbs)
  Chipotle 1⁄2 Teaspoon
  Lemon infused extra virgin olive oil 1 Teaspoon
  Cilantro leaves 1 Teaspoon (large)
  Chives 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

To prepare the Crabcakes:
Place the crab meat, chopped chives, minced bell pepper, lime juice, mayonnaise, Togarashi, Magroot leaf and ¼ cup bread crumbs in a non-reactive mixing bowl. Toss lightly together and season to taste with salt and pepper.

Fill 3 - 2 ¾" bottomless ring molds with the crab mixture and pack tightly. Dust the tops and bottoms of the molds with the remaining ¼ cup of bread crumbs. The Crabcakes may be kept in a refrigerator until ready to sauté and serve.

Just prior to serving, sauté the Crabcakes in the molds in a very hot pan in clarified butter (Ghee) for 1-2 minutes on each side until golden brown. Blot on paper towel (or drain on parchment paper) and carefully remove molds.

To serve:
Place a generous swirl of the Chipotle Hollandaise on each plate and place a Crabcake on top. Drizzle the plate with Lemon-infused Extra Virgin Olive Oil. Place 3 large Cilantro leaves on the plate and cross the top of the Crabcake with 2 whole chives.

Ingredients notes:
Dungeness crab is seasonal and only available on the US West Coast. You may substitute Peekytoe crabmeat, or any other firm crabmeat available. We also use Phillips® Backfin crabmeat, which is available, canned and refrigerated, at Costco.

Togarashi is a Japanese condiment that is available in small shaker vials at most Japanese or Asian specialty stores. It is a combination of chili pepper, black and white sesame seeds, orange peel, ginger and seaweed that adds a very special and unique flavor to the Crabcakes.

Ghee is clarified butter that can be found in most Indian specialty markets. We prefer it because it has a much higher flash point than regular butter, and doesn't smoke or burn as easily, while still adding authentic butter flavor.

Magroot (Kaffir Lime) is a lime variety indigenous to Thailand. The leaves have a very unique citrus flavor and are frequently used in Thai cooking. They may be found fresh or frozen in many Oriental specialty markets.

Chipotle is the dried, smoked Jalapeno pepper frequently used in Mexican cuisine. It is available in Mexican specialty markets, canned in an Adobo sauce. To use, pour the contents of a can in a food processor or blender and process until a smooth paste is formed. The paste will keep, refrigerated, and can be used to add flavor and spice to a wide variety of dishes.

Lemon-infused Extra Virgin Olive Oil is made by adding the oil from lemons to extra virgin olive oil. It is generally bottled in Italy (some is now being made in California), and is available in better gourmet specialty markets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Ingredient: 
Seafood, Vegetable
Drink: 
Wine
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
3
Story
My husband Steve and I often cook together taking turns switching out as chef & sous chef. The dicing goes quickly in this recipe and voila a lovely special appetizer or main meal with a salad. We developed this recipe together combining flavours we love that we could mix up ahead of time for easy cooking and presentation for friends and family.

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8 Comments

Ganesh.Dutta's picture
Amazing recipe of Crab-cakes with Salad. It is absolutely delicious . Recipe description helping in clear all the aspect of this dish. And picture is really awesome . I can only say "It is great" . Thanks for posting this nice and beautiful Crab-cakes with Salad Recipe .
shantihhh's picture
Thanks Ganesh, it really is wonderful. I serve it on plain white French plates to enhance the colours of the crab cake with salad. I must confess this recipe was developed by Steve, my husband..................well I make them. We team cook a lot of the time. Each of us tweaks the flavour and it works great on developing new recipes. Shanti/Mary-Anne
Wapite's picture
Shantihh is my daughter & Steve, my son-in-law. Steve is a master saucier & their son Rob, is a virtual "pit-master" at the BBQ & the Smoker. Going to their house is one long foodie event. The whole family are "cooking fools" LOL. They are all world travelers & cook about every cusine under the sun, adding their own little "variation on the theme" here & there as in this recipe. You can bet any reccipe she posts is worth trying! Am I prejudiced? My palate surely is!!
foodlover's picture
Good recipe. However, I am not sure if it belongs in Modern Indian cooking, NY Foodies, Professional chefs etc group. My suggestion will be to keep it limited to "fully relevant" groups only.
shantihhh's picture
There isn't one yet! That is the problem so for exposure it went fusion.
shantihhh's picture
I removed to the objected areas, but I have actually given the recipe to several chefs nd they use it. BTW we do trainings on new ingredients and flavours for local SF bay Area chefs. This is a very world-wide appealing recipe-any place there is crab! If no chipotle any smoked chile will do to give the flavour. The ingredients are Japanese-Thai-Californian-Mexican i.e. typical fusion of flavours found in Pan-Asian Cusines. These type s of flavours are also popular in some upscale restaurants in India like my friend Chef Madhu's Shiok in Bangalore. http://www.shiokfood.com/
s.durkee's picture
This recipe is a complete surprise - the flavors just kep coming on the palate, and the combination of Chipotle with traditional Hallandaise is just another great twist. I made mine with Dungenes Crab (and I'm prejudiced), but I'm sure any good, fresh crab would work just as well. A light drizzle of lemon-infused oil on the plate is a lovely and surprising finishing touch.
shantihhh's picture
It is Dungeness crab season and the price is so good this year at $2.50 a pound live!