A few weeks ago, I was walking outside my house and saw something odd scurrying across the road. After a little inspection, I realized it was a large blue crab. Strange… I have absolutely no idea how a crab got into my neighborhood, as I live about 4 miles from the beach. Maybe it got lucky and escaped someone’s crab boil? Perhaps it was tired of the Fort Lauderdale beach scene and wanted to head west to the ‘burbs? I suppose I will never know. Is it wrong that I licked my chops when I saw it, and thought ‘mmmm crab’? Not surprisingly, I have been craving crab cakes since I saw the little bugger.

This is my Asian inspired version of Crab Cakes, made with Panko breadcrumbs to keep with the Asian theme. I served it with Asian slaw.

Crab Cake Recipe

1 tsp olive oil
2 tbsp onion, small dice
2 tbsp red bell pepper, small dice
2 tbsp celery, small dice
2 tsp fresh ginger, minced
1 tsp garlic, minced

2 scallions, minced
1 to 2 tbsp cilantro, minced
2 tbsp sesame oil
1 tbsp soy sauce
1 lime, juiced
1 egg, lightly beaten
1/4 tsp cayenne pepper or red pepper flakes
salt
pepper
8 oz lump crab meat, picked through to remove any shell
1/2 cup panko bread crumbs + more for dredging
1/4 c vegetable oil (enough to just cover bottom of pan)

1. Heat 1 tsp olive oil in small saute pan. Add the onion, red bell pepper, celery, ginger and garlic and saute for about 3 minutes until softened and fragrant. Pour into a large bowl and let cool slightly.

2. To the bowl of sauteed vegetables, add the scallions, cilantro, sesame oil, soy sauce, lime juice and egg and stir together until well combined. Add the crab meat and panko breadcrumbs and gently stir together. If it looks too wet, you may have to add a little more breadcrumbs. Shape into 5-6 patties and refrigerate for about 30 minutes.

3. Remove the crab cakes from the refrigerator and dredge in breadcrumbs, being careful not to break the cakes up. Heat a large, heavy bottom saute pan with the oil, until a drop of water sizzles and evaporates immediately. If the water drop pops loudly and smokes… its probably a little too hot!

4. Gently place the crab cakes in the pan and pan fry for about 4 minutes, or until nicely browned. Carefully, flip the crab cakes and fry for another 4 minutes. Remove to a paper towel lined plate and serve immediately.

Makes 2-3 Servings

Asian Slaw Recipe

1 tbsp vegetable oil
2 tbsp rice wine vinegar
2 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp ginger, minced or grated
1 tsp garlic, minced

1 1/2 c cabbage, thinly sliced
1/2 c red bell pepper, thinly sliced
1/2 c carrot, julienned
2 scallions, thinly sliced
2 tbsp cilantro, chopped
salt (just a pinch)
pepper

1. To make the dressing, combine the first 7 ingredients in a small bowl and whisk until smooth. Let sit for at least 20 minutes.

2. Combine the remainder of ingredients in a large bowl and toss to mix. Toss with the dressing right before serving.

Makes 2-3 Servings