Name: Crab Cakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 small or 6 large patties
Ingredients: 1/2 red onion, finely chopped; 2 green onions, thinly sliced; 3 tablespoons (45 ml) fresh chives, chopped; 2 tablespoons (30 ml) Sriracha chili sauce; 2 tablespoons (30 ml) mayonnaise (Poirier brand); 1 egg yolk; 12 pollock sticks, shredded; 3 cans 4 oz (120 g) crab meat, well drained; 1/4 cup (60 ml) Japanese panko breadcrumbs (Mito brand); Tempura batter, store-bought; Japanese panko breadcrumbs, for coating; Salt and pepper

Ingredients

1/2 red onion, finely chopped
2 green onions, thinly sliced
3 tablespoons (45 ml) fresh chives, chopped
2 tablespoons (30 ml) Sriracha chili sauce
2 tablespoons (30 ml) mayonnaise (Poirier brand)
1 egg yolk
12 pollock sticks, shredded
3 cans 4 oz (120 g) crab meat, well drained
1/4 cup (60 ml) Japanese panko breadcrumbs (Mito brand)
Tempura batter, store-bought
Japanese panko breadcrumbs, for coating
Salt and pepper

Preparation

Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
In a large bowl, combine the onions, chives, hot pepper sauce, mayonnaise, and egg yolk. Add the pollock, crab, and breadcrumbs. Season with salt and pepper. Stir to combine.
Form into 12 small patties, each about 60 ml (1/4 cup), to make crab cake burgers, or six 125 ml (1/2 cup) large patties to make maki. Refrigerate, if necessary.
In a bowl, prepare the tempura batter according to the manufacturer's instructions. Place the breadcrumbs in another bowl.
Brush the patties with the tempura batter and coat with the breadcrumbs.
Fry the patties, three small or two large at a time, for 2 to 3 minutes or until golden brown. Drain on the baking sheet. Keep warm if you are making the crab cake burgers or let cool slightly for the maki.

Note from Ricardo

This recipe was developed in collaboration with Genevieve Everell.

Crab Cakes

Categories

Ingredients

Preparation

Note from Ricardo

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