Crab Cakes

Yield: 5 servings

Ingredients

• 3/4 cup canola oil, divided
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 pound crab meat, picked and cleaned
• 1 package A Taste of Thai Coconut Ginger Rice, prepared
• 3 cups fresh bread crumbs, finely ground, divided
• 2 teaspoons A Taste of Thai Seasoning Sauce
• 2 tablespoons A Taste of Thai Garlic Chile Pepper Sauce
• 1 scallion, chopped
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1 tablespoon lime juice
• 4 tablespoons mayonnaise
• 1 recipe Red Chili Seafood Sauce

Instructions

1. Heat oven to 375 degrees F.
2. In a small skillet, heat 2 tablespoons canola oil. Add onion and celery. Sauté until soft, about 2 minutes.
3. Place crabmeat in a large bowl, checking for shells. Add onion and celery to crabmeat. Add Coconut Ginger Rice, 1 cup (250ml) bread crumbs, Seasoning Sauce, Garlic Chili Pepper Sauce, scallion, basil, salt, lime juice and mayonnaise. Mix together well.
4. In a large bowl, place remaining bread crumbs. Shape crab mixture into eight patties.
5. Dredge in bread crumbs, coating both sides.
6. In a large skillet, heat 1/4 cup canola oil over medium high heat. Brown crabs cakes on both sides until golden. Add more oil as needed.
7. Once all crab cakes are brown, place on cookie sheet. Bake for 10 minutes.
8. Serve hot with Red Chili Seafood Sauce.

Attribution

From the kitchen of Martin James - Copenhagen, Denmark.