Spicy Crab Cakes with Sweet Lime Sauce
A great appetizer, these Asian crab cakes combine cellophane noodles, ground pork and crabmeat, held together with egg. Pan-fried, they are served with fresh lettuce leaves and a spicy fish sauce and lime juice-based dip.
- 1 pound crabmeat (Good quality canned crabmeat is fine)
- 8 oz ground pork
- 1 bundle (about 2-1/4 ounce) KA–ME® Cellophane Noodles, soaked until pliable, finely chopped
- 1 shallot or 1/2 small red onion, peeled and minced
- 2 medium to large garlic cloves, peeled and minced
- 1/3 cup KA–ME® Fish Sauce
- 2 large eggs
- black pepperto taste
- 1/4 to 1/3 cup raw sugar
- 4 limes worth of lime juice
- 12 large mintleaves
- 1 red chiliThai or Cayenne Chili, stem and seeds removed, minced
- 1 tbsp KA–ME® Stir-Fry Oil
- In a large bowl, mix together crabmeat, pork, KA–ME Cellophane Noodles, shallot and 1 garlic clove. Add 2 tbsp KA–ME Fish Sauce, eggs and pepper to taste. Mix thoroughly. Form 8 patties.
- In a small bowl, stir together remaining fish sauce and sugar until sugar is completely dissolved. Add lime juice and pulp, mint leaves, chili and crush to incorporate.
- Heat 1 tbsp KA–ME Stir-Fry Oil in a nonstick skillet over medium heat, and cook crab cakes until golden and crisp on both sides and cooked through, about 3 to 4 minutes per side.
- To serve, arrange a lettuce leaf in the center of each individual plate and place a single crab cake on top or wrap a mini crab cake in a lettuce leaf. Serve the fish sauce and lime relish on the side, as a dipping sauce.