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Korean Crab Cakes With Vinegar-soy Dipping Sauce Recipe

Korean Crab Cakes With Vinegar-soy Dipping Sauce Recipe

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Korean Crab Cakes With Vinegar-soy Dipping Sauce

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Ingredients:

Serving

1 lb king crab legs
1 lb medium firm bean curd
3 eggs
1 tbsp rice wine or dry vermouth
1 green onion, finely minced
3 cloves garlic crushed and finely chopped
1 tbsp toasted sesame oil
salt & fresh ground black pepper to taste.
1 cup all purpose flour .
2 tbsp canola oil (divided use )
1 lemon, quartered
2 dried red thai chiles or other dried hot red chiles toasted to soften and snipped with scissors into fine threads.
parsley sprigs for garnish .
korean lettuce or red curly leaf lettuce to dress plates
1 recipe vinegar/soy dipping sauce (below )
vinegar/soy dipping sauce
1/4 cup soy sauce
1/4 cup rice wine or dry vermouth
1/4 cup fresh lemon juice
1/4 cup rice vinegar
2 tbsp toasted sesame oil
pinch of salt
2 dried thai or other red chiles toasted to soften and snipped with scissors into fine threads.
2 tbsp dry toasted pine nuts or sesame seeds

Directions:

Wrap the bean curd in a paper or cloth towel and squeeze out as much water as possible.
In a large mixing bowl, combine Bean Curd, Crab Meat, 1 Egg, Wine, Green Onion, Garlic, Sesame Oil, Salt and Pepper.
Lightly mix with hands or wooden spoon. Do not over mix.
Divide mixture into 8 balls and flatten into small cakes (about 3 inches diameter.)
Place on a sheet pan lined with wax paper or foil and chill for 30 minutes.
Spread flour on a plate . Lightly beat the 2 remaining eggs in a shallow bowl with a few drops of water.
Heat 1 Tablespoon of Oil in a large nonstick skillet over medium heat until very hot but not smoking.
Working with 4 cakes at a time, dredge each cake in flour , coat with the egg and quickly add to the skillet.
Fry 2 minutes per side or until the coating is golden but moist. Transfer to a rack and cook the remaining cakes the same way. Place cakes on a large platter or individual plates arranged with a bed of Lettuce
Garnish with Lemon quarters, Parsley, and Chile Threads. Serve with Vinegar/Soy Dipping sauce.
VINEGAR/SOY DIPPING SAUCE
In a mixing bowl, combine Soy Sauce, Rice Wine (or Dry Vermouth), Vinegar, Sesame Oil, Lemon Juice and a pinch of Salt. Mix well. Just before serving, pour into individual dipping bowls. Sprinkle each bowl with either chopped Pine Nuts or Sesame Seeds and top with Chile Threads. Keep any unused sauce in the refrigerator up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	896.08 Kcal (3752 kJ)
Calories from fat	223.56 Kcal
		% Daily Value*
Total Fat	24.84g	38%
Cholesterol	182.85mg	61%
Sodium	2293.74mg	96%
Potassium	493.49mg	10%
Total Carbs	127.54g	43%
Sugars	1.59g	6%
Dietary Fiber	3.82g	15%
Protein	32.02g	64%
Vitamin C	23.8mg	40%
Iron	108.4mg	602%
Calcium	184.2mg	18%

Amount Per 100 g
Calories	224.72 Kcal (941 kJ)
Calories from fat	56.07 Kcal
		% Daily Value*
Total Fat	6.23g	38%
Cholesterol	45.86mg	61%
Sodium	575.24mg	96%
Potassium	123.76mg	10%
Total Carbs	31.98g	43%
Sugars	0.4g	6%
Dietary Fiber	0.96g	15%
Protein	8.03g	64%
Vitamin C	6mg	40%
Iron	27.2mg	602%
Calcium	46.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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