Golden Crab Cakes: Tangy Asian Vinaigrette Delight

Sure, let’s delve into the delightful world of Crab Cakes with an Asian Vinaigrette, a culinary adventure that’s sure to tantalize your taste buds with its harmonious blend of flavors and textures. 🦀🥢

Crab Cakes with an Asian Vinaigrette

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4-8

Description:

Crab cakes, a timeless classic, take on an exciting twist with the addition of a zesty Asian-inspired vinaigrette, elevating them to new levels of deliciousness. The vibrant flavors of ginger, soy sauce, and lime juice mingle with tender crab meat, creating a culinary symphony that’s as impressive as it is irresistible.

Ingredients:

• 1/2 cup fresh lime juice
• 1/2 shallot, finely minced
• 3 tbsp soy sauce
• 1 1/2 tsp minced ginger
• 1/4 tsp minced garlic
• 1 tbsp liquid honey
• 2 tsp curry paste
• 1 1/2 tbsp olive oil
• 2 tbsp butter
• 1 1/2 cups crab meat, picked over for shells
• 2 tbsp finely diced red bell pepper
• 1 tbsp finely diced green bell pepper
• 2 tbsp chopped cilantro
• 1/2 cup shredded radicchio
• 3 tbsp grated carrot
• 1/2 cup panko breadcrumbs
• 1/2 cup fresh breadcrumbs
• 1/2 cup ginger mayonnaise
• Salt and pepper to taste

Instructions:

1. Prepare the Asian Vinaigrette:

   • In a small bowl, whisk together the fresh lime juice, minced shallot, soy sauce, minced ginger, minced garlic, liquid honey, and curry paste until well combined. Set aside for later use.

2. Make the Crab Cakes:

   • In a medium pan, melt the butter over medium heat.
   • Add the finely diced red and green bell peppers to the pan and sauté for about 4 minutes, until they are tender.
   • In a large mixing bowl, combine the crab meat, sautéed peppers, chopped cilantro, shredded radicchio, and grated carrot.
   • Add 1/2 cup of panko breadcrumbs, the fresh breadcrumbs, and enough ginger mayonnaise to bind the ingredients together. Season with salt and pepper to taste.
   • Form the crab mixture into 8 patties and lightly coat each patty with the remaining panko breadcrumbs.

3. Cook the Crab Cakes:

   • Heat the olive oil in a large frying pan over medium heat.
   • Once the oil is hot, carefully add the crab cakes to the pan.
   • Cook the crab cakes for approximately 4 to 5 minutes on each side, or until they are golden brown and cooked through.

4. Serve:

   • Whisk the Asian vinaigrette again to ensure it’s well combined.
   • Drizzle the vinaigrette over 4 to 8 serving plates.
   • Place one or two crab cakes on each plate and serve immediately, garnished with additional chopped cilantro or sliced lime if desired.

Nutritional Information (per serving):

• Calories: 836.8
• Fat: 61.8g
  • Saturated Fat: 9.7g
• Cholesterol: 71.9mg
• Sodium: 918.5mg
• Carbohydrates: 45.4g
  • Fiber: 3.9g
  • Sugar: 8.3g
• Protein: 27.3g

Whether you’re hosting a dinner party or simply craving a gourmet meal at home, these Crab Cakes with an Asian Vinaigrette are guaranteed to impress. So don your apron, sharpen your culinary skills, and get ready to embark on a flavor-packed journey that’s sure to delight your senses. Enjoy! 🍽️🦀