Thai Crab Cakes with Wasabi Vinaigrette

Thai crab cakes combine gold potatoes and fresh vegetables with crab meat. Cakes are seasoned with asian spices and sauteed until crispy light brown.

Ingredients -

1 pound Yukon Gold Potatoes, diced into 1-inch cubes, boiled, drained and mashed
8 ounces Lump Crab meat
4 Scallions, chopped
1 teaspoon Light Soy Sauce
1/2 teaspoon Sesame Oil
1 teaspoon Lemon Grass, finely chopped
1 teaspoon Fresh Lime Juice
3 tablespoons All-Purpose Flour
2 tablespoons Canola Oil
Salt and Fresh Ground Black Pepper
8 ounces Wasabi Vinaigrette

Preparation:

1. Mix potatoes, crabmeat, scallions, soy, sesame oil, lemon grass lime juice, salt, pepper, and flour.

2. Shape 8 equal size crab cakes.

3. Heat oil in saute pan. Gently place crab 4 cakes in hot oil.

4. Saute crab cakes 5 minutes per side, until golden brown.

5. Cook 4 remaining crab cakes.

6. Serve warm with vinaigrette.

Variations and Recipe Ideas:

Cooking Tip

Wasabi Vinaigrette

Wasabi vinaigrette dressing can be found in most supermarkets, however there is no substitute for fresh.

Cooking Tip

Wasabi Vinaigrette

In a blender, combine 2 teaspoons wasabi powder and 2 teaspoons hot water . Let stand 5 minutes. Add 1 teaspoon balsamic vinegar, 4 teaspoons red wine vinegar and 4 teaspoons red wine vinegar. Blend to combine. Drizzle in 6 tablespoons olive oil and blend well to combine. Add 1/4 cup parsley and salt, to taste. Shake well before serving.