CRAB SEASON IS OPEN AND I AM GOING CRABBING ENLOY DAN

“BOO JAH” THAI CRAB CAKES with CILANTRO PESTO by CHEF DAN:


Serves 4-6

INGREDIENTS:

1/2-pound cooked crabmeat

1/2-pound ground pork

1 egg, beaten

2 tablespoons chili garlic sauce.

2 tablespoons fish sauce

2 teaspoons soy sauce

1 teaspoon sugar

4 tablespoons Panko (Japanese style bread crumbs)

2 tablespoons olive oil

A hand full fresh cilantro leaves

3 Thai chilies or 3 jalapenos, seeded and cut into long strips

DIRECTIONS:

1. In a bowl, gently combine the crabmeat, pork, egg, chili sauce, fish sauce, soy sauce, and sugar.

2. Mix well. Leave in as big of chunks as possible.

3. Pour Panko crumbs on a plate.

4. Carefully shape the crab-pork mixture into small cakes.

5. Dip each cake in the Panko crumbs to coat it lightly.

6. Heat the oil over medium-high heat for 1 minute.

7. Add the crab cakes and sauté, turning once, until golden brown. About 5 minutes.

8. Garnish with cilantro and chilies.

DIPPING SAUCE FOR CRAB CAKES:



3 TABLESPONS FISH SAUCE.

3 TABLESPOONS LIME JUICE.

1 TABLESPOON SUGAR.

1 TABLESPOON FRESH HOT CHILIES.

STIR TO DESOLVE SUGAR AND SERVE



ENJOY DAN: hallelujah