Crab Cakes
Crab Cakes
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
Instructions
- 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.
Crab Cakes