MODERATELY SPICED CRAB CAKES WITH A TANGY DIPPING SAUCE ON A PLATTER OF ROMAINE LEAVES ENJOY DAN

THAI CRAB CAKES by CHEF DAN:


18 crab cakes



INGREDIENTS:



1 pound crab-meat, drained and flacked

1 tablespoon light mayonnaise

1 tablespoon tamarind paste

1 Thai red pepper, seeded and minced

1 egg, lightly beaten

2 tablespoons milk

pinch of salt

1 cup Panko (Japanese bread crumbs



DIRECTIONS:



1.Mix 1/2- cup Panko, the egg and milk in a bowl.

2.Whisk in the mayonnaise, Thai pepper, and tamarind paste.

3.Fold in the crab meat, the rest of the panko and a pinch of salt.

4.Shape into patties, and refrigerate 30 minutes.

5.Heat a little oil in a skillet over medium-high heat.

6.Mist the crab cakes with cooking spray and cook 3-4 minutes.

7.Spray the tops with the cooking spray and flip over and cook 3-4 minutes.



DIPPING SAUCE:



1.1/4-cup rice vinegar

2.2 teaspoons soy sauce

3.2 cloves garlic cloves,

4.2 tablespoons white sugar

5.In a blender combine these ingredients and puree till smooth.



TO SERVE:

1.Line a serving platter with romaine leaves, and place a small bowl of the dipping sauce in the center.

2.Arrange crab cakes on top of the romaine leaves around the dip.



ENJOY DAN: hallelujah