Ingredients
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1/2 cup chopped shallot
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3 teaspoons soy sauce
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1 1/2 teaspoons grated ginger
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1/4 cup jalapeno pepper, diced
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1 teaspoon minced garlic
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2 teaspoons liquid honey
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1 1/2 teaspoons curry paste
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2 teaspoons sesame oil
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1 cup olive oil
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1/2 cup diced red bell pepper
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1/2 cup diced green bell pepper
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1 lb fresh crab, , picked over
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4 teaspoons chopped cilantro
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1 carrot, diced
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1 cup panko breadcrumbs (go with progresso dry fine if needed)
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1 cup sliced radicchio
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1/2 cup fresh breadcrumb
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1 cup chopped daikon sprouts
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2 teaspoons butter
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1/2 cup fresh lime juice
Instructions
- For vinaigrette whisk all ingredients together.
- For the Crab Cakes---------------.
- In a medium pan melt butter over medium heat.
- Add red and green pepper and saute for about 4 minutes.
- In a large bowl combine crab, peppers, sprouts.
- cilantro, radicchio and carrots.
- Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
- Add salt and pepper to taste.
- Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
- In a large fry pan heat the oil over medium heat.
- Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
- To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.