Korean Crab Cakes With Vinegar-soy Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Korean crab cakes are very similar in appearance to American made but have a distinctively different taste. The four servings is for an appetizer portion. They also make a nice light main course if you double the serving size. Ingredients:
1 lb king crab legs or 1 1/2 cups lump crab meat |
1 lb medium firm bean curd |
3 eggs |
1 tbls rice wine or dry vermouth |
1 green onion, finely minced |
3 cloves garlic crushed and finely chopped |
1 tbls toasted sesame oil |
salt & fresh ground black pepper to taste. |
1 cup all purpose flour. |
2 tbls 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 tbls toasted sesame oil |
pinch of salt |
2 dried thai or other red chiles toasted to soften and snipped with scissors into fine threads. |
2 tbls dry toasted pine nuts or sesame seeds |
Directions:
1. Wrap the bean curd in a paper or cloth towel and squeeze out as much water as possible.
2. In a large mixing bowl, combine Bean Curd, Crab Meat, 1 Egg, Wine, Green Onion, Garlic, Sesame Oil, Salt and Pepper.
3. Lightly mix with hands or wooden spoon. Do not over mix.
4. Divide mixture into 8 balls and flatten into small cakes (about 3 inches diameter.)
5. Place on a sheet pan lined with wax paper or foil and chill for 30 minutes.
6. Spread flour on a plate . Lightly beat the 2 remaining eggs in a shallow bowl with a few drops of water.
7. Heat 1 Tablespoon of Oil in a large nonstick skillet over medium heat until very hot but not smoking.
8. Working with 4 cakes at a time, dredge each cake in flour , coat with the egg and quickly add to the skillet.
9. 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
10. Garnish with Lemon quarters, Parsley, and Chile Threads. Serve with Vinegar/Soy Dipping sauce.
11. VINEGAR/SOY DIPPING SAUCE
12. 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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