Spicy Crab Cakes
These are crab cakes with a difference-a tantalizing addition of sambal. Not that the crab itself is overlooked. This sweetly delicious seafood really shines in these totally superior cakes.
You can buy containers of lump crabmeat at your fish store and some supermarkets; check the meat for stray bits of shell. Made bite-size, these cakes are great hors d'oeuvres or finger food.
Makes 8 cakes
2 tablespoons Traditional Spicy Sambal or store-bought sambal
1⁄2 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
Juice of 1 lime
1 pound lump crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour, for dredging
3 extra-large eggs, lightly beaten
1 cup panko (Japanese bread crumbs) or regular unseasoned bread crumbs
2 tablespoons grapeseed or canola oil
8 ounces mixed greens (optional)
- In a small bowl, combine half the sambal, half the mayonnaise, and half the chives. Mix well and set aside, refrigerated.
- In a medium bowl, combine the remaining sambal and mayonnaise with the honey, lime juice, and crabmeat, and season with salt and pepper.
- Using a 1⁄4-cup measuring cup, scoop out 8 portions of the mixture and place them on a plate. Wet your hands and form each portion into a cake, packing it tightly.
- Place the flour, eggs, and panko on 3 separate deep plates. (Pie plates work well.) Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.
- Heat a large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the cakes, and sear on both sides until brown and crisp, about 3 minutes per side. Drain on paper towels.
- Make wide Z's with the reserved mayonnaise mixture on 4 serving plates. Divide the greens among the plates, if using. Place 2 cakes on each plate, garnish with the remaining chives, and add a dollop of the reserved flavored mayo.