Asian crab cakes recipe

Ingredients

• 2 eggs
• 1 lb (500 g) good quality crabmeat
• 1 tomato, finely diced
• 1 green onion (scallion), finely minced
• 1 teaspoon grated fresh ginger
• Generous pinch of salt
• Freshly ground black pepper to taste
• 2 teaspoons fish sauce
• 1 teaspoon freshly squeezed lime juice
• 1 to 3 teaspoons Asian chilli sauce (Sriracha preferred)
• ¼ cup (30 g) plus 1 cup (120 g) panko breadcrumbs
• 2 tablespoons high-heat cooking oil 1 tomato, finely diced, for garnish
• 1 green onion (scallion), thinly sliced

• 1 tablespoon Sriracha chilli sauce (or any other Asian-style hot sauce)
• 1 teaspoon freshly squeezed lime juice
• ½ cup (125 ml) mayonnaise

1. In a large bowl, beat the eggs. Add the crabmeat, tomato, green onion, ginger, salt, black pepper, fish sauce, lime juice, hot chilli sauce and ¼ cup (30 g) of the panko breadcrumbs. Mix gently.
2. With your hands, gently form 8 equal-sized crab cakes. Do not squeeze too hard. It’s easier if you form the crab cakes on a clean, flat surface and pat gently to form the cake.
3. Set a frying pan over medium-high heat. When it is very hot, add the cooking oil and swirl to coat.
4. On a plate, spread out the remaining 1 cup (120 g) of panko breadcrumbs. Using a small spatula, gently lift one of the crab cakes and set it on top of the breadcrumbs. Spoon some of the breadcrumbs on top of the cake and press gently to adhere. Immediately transfer the crab cake to the frying pan and bread the remaining crab cakes, each time transferring to the frying pan after breading. Sauté the crab cakes for 2 minutes on each side, until golden brown.
5. Prepare the Sriracha Mayo by combining the Sriracha, lime juice and mayonnaise in a small bowl. Stir well to blend. Top each crab cake with some of the Sriracha Mayo and top with diced tomato and thinly sliced green onions.