Chili Crab Cakes

Difficulty:
1/5

This recipe is part of the One BIG Recipe: Surf and Turf Dinner

CHILI CRAB CAKES

Ingredients:

Crab Cakes:

  • ¾ cup (180 ml) mayonnaise
  • 1 ½ cup (350 ml) panko breadcrumbs
  • 3 tablespoons (45 ml) sambal oelek
  • 4 scallions, whites, reserve greens for Chili Oil
  • 1 pound (454 g) container of fresh lump crab meat
  • 2 tablespoons (30 ml) vegetable oil, for searing

 Tartar Sauce:

  • 1-inch (2.5 cm) piece ginger
  • 1-2 sprigs Thai basil
  • ¼ cup (60 ml) prepared mayonnaise
  • 2 tablespoons (30 ml) ketchup
  • ½ lime, juice and zest
  • 1 teaspoon (5 ml) prepared chopped lemongrass
  • 1 tablespoon (15 ml) sambal oelek

 Chili Oil:

  • 1-inch (2.5 cm) piece of ginger
  • 4 scallions, reserved sliced greens
  • 3 long red Thai chilies
  • 2 long green Thai chilies
  • 3 tablespoons (45 ml) vegetable oil
  • 3 tablespoons (45 ml) chili oil

 

Method:

For the Crab Cakes:

In a medium bowl, add ¾ cup (180 ml) prepared mayonnaise, 1 ½ cup (350 ml) panko breadcrumbs, 3 tablespoon (45 ml) sambal oelek.

Trim and chop scallions: slice the whites into very thin slices and add to the bowl. Chop the greens on a thin angle and reserve for Chili Oil.

Mix until combined.

Drain 1 pound (454 g) container of fresh lump crab meat, pick through to remove any shell bits.

Fold the meat into the mayo-breadcrumb mixture until well combined, taking care to leave the meat fairly chunky.

Press the mixture into crab cakes, transfer to a tray and refrigerate until needed.  PRO TIP: Use a 2 ½ -inch (6 cm) ring mold or round cookie cutter to form neater cakes.

For the Tartar Sauce:

Peel and grate ginger into a small bowl.

Remove the leaves from 1-2 sprigs Thai basil and finely chop, enough to yield about 1 tablespoon (15 ml), add to the bowl with the ginger.

Add mayonnaise, ketchup, lime juice and zest, lemongrass, and sambal oelek.

Stir to combine, cover and refrigerate if not using right away.

For the Chili Oil:

Peel a piece of ginger and slice into very small matchsticks: first, slice thin against the grain, then stack the slices, then, cut the stack into thin slices.

Cut red and green Thai chilies on a thin angle to create small rings of pepper.

Mix together reserved sliced scallion greens, chilies, and ginger in a small bowl.

A minute or 2 before serving, heat the vegetable oil and the chili oil in a small sauté pan over medium-low heat.

Add reserved scallion-chili mixture to hot chili oil. NOTE: It should sizzle when it lands in the pan.

Cook, stirring, for 1 minute then remove from heat. Keep warm for plating.

To Serve:

Preheat oven to 350 F (175 C).

Heat oil in a large non-stick skillet over medium-high heat.

Sear the crab cakes for 1-2 minutes, until golden brown and starting to crisp.

Flip and repeat, cooking until evenly browned, transfer to an oven safe tray lined with parchment paper. Place in oven for 5 minutes.

Place a dollop of tartar sauce on centre of 6 medium plates.

Remove crab cakes from the oven. Place 2 crab cakes onto each plate beside sauce, one leaning on the other.

Spoon 1 tablespoon (15 ml) of heated chili oil over each portion of crab cakes, making sure to include the chili/scallion bits.

Wipe the rims of the plates.

Serve immediately.