In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
he ingredients for the crab cakes-- except the panko and vegetable oil-- into
r cooking with two zones
inger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs,
aste with salt and pepper; set aside.
For the crab cakes:
CRAB CAKES:
Combine first seven ingredients and gently add in the crab
Crab Cakes:
Combine mayo, green onions,
ntil smooth.
Mix in crab and cracker crumbs.
Form
eady to use.
Make crab cakes:
Wash leek well in
CRAB CAKES.
Mix all ingredients well
BITE-SIZE CRAB CAKES:
Combine first 8 ingredients in a bowl.
Gently fold crabmeat into mayonnaise mixture.
Cover and chill 30 minutes or several hours.
Stir egg and 1/3 cup panko into crabmeat mixture.
Shape mixture into 20 (1 1/2-inch) patties.
Dredge in remaining panko.
Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
Serve with Ginger Aioli.
GINGER AIOLI:
Combine all ingredients in a small bowl.
Crab cakes: Spread the crab meat out in a flat
To prepare the crab cakes, tear up the bread and
b>crab mixture and lightly fold together.
Gently shape into 20 cakes
me.
CRAB CAKES: In
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
fore frying- coat the cakes lightly with the breadcrumbs on each side
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
elt 1/2 T. butter with 1/2 T. oil in
stirring with a whisk. Let stand 10 minutes.
To prepare crab cakes