• 2 8 oz packages imitation crab ( you can use regular crab meat as well, canned salmon or tuna can work too)
• 1-2 tsp red thai curry paste, you can also use sriracha or a garlic chili paste… this is the source of heat in the recipe- so cayenne, paprika, red chili flakes- they all work too- but adjust measurements
• 1/2 tsp fish sauce- optional for thai flavor only
• 2 tsp sweet rice vinegar, you can sub in lemon juice, lime juice, red wine vinegar, white balsamic vinegar, white wine vinegar- mustard works too for non thai flavors
• 2 tsp soy sauce. worcestershire sauce can be added for non thai crab cakes.
• 1/3 c mayo, or make your own (I'll demo this in class)
• 2-3 tsp fresh ginger, you can use minced ginger in a jar, ground ginger if needed or add in another spice or herb for other flavors
• 1 T lemon or lime juice
• 2 tsp sugar or honey
• 1 T sesame oil, or omit
• 1/2 c chopped peanuts- or omit or sub other nuts-
• 1 egg
• 1 1/2 bread crumbs, fresh or dried or blend up stale crackers. This amount will vary based on what you add to the base.
• 1/4 c finely chopped green onions-optional
• oil for frying- you want just about an 1in or so deep in the pan for shallow fry- or 2 in or you can bake them as well

Honey Ginger Sauce- plus variation.

• 2 tsp fresh ginger
• 1/4 c rice vinegar, or white wine vinegar, or lemon juice, this is your source of acidity you can also do half lime, half vinegar, half lemon… get creative
• 1 T honey- adjust to your sweetness desire
• 1 T sesame oil or olive oil
• salt- optional
• 1 tsp sriracha- optional for spice