Ingredients:
1/2 cup fresh lime juice
1/2 cup chopped shallots
3 teaspoons soy sauce
1 1/2 teaspoons grated ginger
1/4 cup jalapeno peppers, diced
1 teaspoon minced garlic
2 teaspoons liquid honey
1 1/2 teaspoons curry paste
2 teaspoons sesame oil
1 cup olive oil
2 teaspoons butter
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 lb fresh crab, , picked over
1 cup chopped daikon sprouts
4 teaspoons chopped cilantro
1 carrots, diced
1 cup panko ( go with progresso dry fine if needed)
1 cup sliced radicchio
1/2 cup fresh breadcrumbs
3 teaspoons minced ginger
1/2 cup mayonnaise, mixed with the ginger
Directions:
For vinaigrette whisk all ingredients together.
For the Crab Cakes—————.
In a medium pan melt butter over medium heat.
Add red and green pepper and saute for about 4 minutes.
In a large bowl combine crab, peppers, sprouts.
cilantro, radicchio and carrots.
Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
Add salt and pepper to taste.
Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
In a large fry pan heat the oil over medium heat.
Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
Servings: 4-8
Time preparation: 20 min.
Time total: 30 min.