Thai-inspired Crab Cakes
about 14 ounces of lump crab
3-4 tablespoons of fresh mayonnaise
1 egg
half lime squeezed
teaspoon of dijon
2 tablespoons chopped fresh cilantro (I'd use up to double that, might even consider making a cilantro pesto day before and mix that in, or use is as a vinaigrette over the cakes)
1 tablespoon pickled ginger, chopped
salt and pepper
6 slices Pepperidge Farm original white bread, crusts cut off and processed into crumbs
Combine wet ingredients, S&P, cilantro, ginger and mix well. Add bread crumbs and crab and using your fingers, mix gingerly to keep the crab together in big chunks. Form into patties, let stand for 1 hour.
Saute in butter over medium heat, brown both sides, toss in the oven at 350 for 8 minutes
These were really good as crab cakes, that is the rich buttery flavor of the crab wasn't overpowered by any of the ingredients, one reason to use pickled ginger which is much softer on the palate. I would have like more cilantro flavor, which could have been my cilantro. After using most of a bunch in guacamole and some fish, the leftover core actually froze in the super cold meat drawer in the fridge. let it thaw well before using, but I think the few leaves I could pick out were dead. Visually, there was "the right amount" of cilantro in the mix.
Sriracha-ginger mayo
Fresh mayo with egg yolks and oil.
teaspoon of sriracha
teaspoon fresh ginger chopped
teaspoon of soy (I origially thought I put too much in, but it mellowed and was nice. could go either way...dash or teaspoon)
whatever I could get out of the lime (1/4 teaspoon?) a little more would have been nice
