JAPANESE-STYLE CRAB CAKES

Japanese-Style Crab Cakes image

Provided by Just Happy

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

14 ounces crabmeat (I used blue crab crabmeat)
2 eggs
2/3 cup breadcrumbs
1/2 cup sweetcorn
1 onion, finely diced
4 stalks celery, finely diced
1 carrot, finely diced
3 garlic cloves
1/2 tablespoon fennel, finely diced
1 tablespoon extra virgin olive oil
sea salt
fresh ground black pepper
3 tablespoons japanese mayonnaise
2 tablespoons mustard
2 tablespoons fish sauce
1/2 teaspoon brown sugar
3 tablespoons crab roe

Steps:

In a large mixing bowl combine crabmeat with sweetcorn.
Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
In a mixing bowl, combine sauce ingredients with a whisk.
Combine sauteed vegetables with crabmeat mixture.
Add sauce mixture, breadcrumbs and eggs.
Shape crab cakes into patties.
Pan fry crab cakes until golden on both sides.

Nutrition Facts : Calories 183.2, Fat 5.3, SaturatedFat 1.1, Cholesterol 98.3, Sodium 1241.9, Carbohydrate 16.4, Fiber 2, Sugar 3.8, Protein 17.2