28 oz packagesimitation crab ( you can use regular crab meat as well, canned salmon or tuna can work too)
1-2tspred 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
1/2tspfish sauce- optional for thai flavor only
2tspsweet 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
2tspsoy sauce. worcestershire sauce can be added for non thai crab cakes.
1/3c mayo, or make your own (I'll demo this in class)
2-3tspfresh ginger, you can use minced ginger in a jar, ground ginger if needed or add in another spice or herb for other flavors
1Tlemon or lime juice
2tspsugar or honey
1Tsesame oil, or omit
1/2cchopped peanuts- or omit or sub other nuts-
1 1/2bread crumbs, fresh or dried or blend up stale crackers. This amount will vary based on what you add to the base.
1/4cfinely 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.
1/4crice 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
1Thoney- adjust to your sweetness desire
1Tsesame oil or olive oil
1tsp sriracha- optional for spice
Detailed description will be part of the class. You can view class video on FB. Combine all ingredients except bread crumbs and egg. Taste the mixture (no raw ingredients) and adjust salt and spices and acidity. Then add in the egg- beating it into the mixture then add in bread crumbs, mixing until you can form a patty that holds it's shape. Heat oil to about 350 degrees and fry the cakes for about 3 minuts per side- they should be golden brown. Or bake at 400 for about 15 minutes (flipping about halfway through)- you may want to add a little butter on top of each crab cake if baking. serve with sauce on the side and with fresh herbs or micro greens on top of the crab cakes.