Japanese-Style Crab Cakes - cooking recipe

Ingredients

14 ounces crabmeat (I used blue crab crabmeat)
2 eggs
2/3 cup breadcrumbs
1/2 cup sweetcorn
1 onion, finely diced
4 stalks celery, finely diced
1 carrot, finely diced
3 garlic cloves
1/2 tablespoon fennel, finely diced
1 tablespoon extra virgin olive oil
sea salt
fresh ground black pepper
Sauce
3 tablespoons japanese mayonnaise
2 tablespoons mustard
2 tablespoons fish sauce
1/2 teaspoon brown sugar
3 tablespoons crab roe

Preparation

In a large mixing bowl combine crabmeat with sweetcorn.
Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
In a mixing bowl, combine sauce ingredients with a whisk.
Combine sauteed vegetables with crabmeat mixture.
Add sauce mixture, breadcrumbs and eggs.
Shape crab cakes into patties.
Pan fry crab cakes until golden on both sides.