Pepper Jelly Thai Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This mildly zesty crabcake will have everyone asking for more. This can be prepared as small cakes for your appetizer plate or as a main course, paired w/a salad or served with a firm white fish. Ingredients:
2 cups of lump crabmeat (approx. ), picked of all shells |
3 grn onions chopped, white and green parts |
1 t fish sauce |
juice of one lemon |
2 t lemon zest |
2 t hellman's mayo lite |
1 small bunch of fresh cilantro, finely chopped, stems discarded |
1 beaten egg |
2 t of jalepeno pepper jelly (see my recipe) |
dried bread crumbs or cracker crumbs |
2 cloves of garlic, minced |
1 t fresh ginger, minced |
sauce: 1/4 cup of pepper jelly, juice of one lime, chopped cilantro, 1 tamarind |
Directions:
1. Put all of the above ingredients in a large bowl and add enough of the cracker or bread crumbs to make patties. Roll the pattie in the dry crumbs and cook in a heavy skillet with enough oil that just covers the bottom of the pan, making sure the oil is hot.
2. Cook over medium heat until browned on each side and cooked through.
3. Remove from pan and drain. Pour sauce on one side of the plate so the patty and be dredged.
4. Note: Please forgive me for not being more precise with my recipes as I never measure ingredients. All measurements are approx., but allow you to add to your own taste.
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