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Serves 4 first-courses or 2 main-dish servings


  • 2 cups lump crabmeat
    3 tablespoons minced scallions
    2 teaspoons minced fresh ginger
    1 tablespoon finely chopped cilantro leaves
    1 tablespoon dijon mustard
    2 tablespoons oriental sesame oil
    1 tablespoon soy sauce
    juice of 1 lime
    to taste chili oil
    2 egg whites, lightly beaten
    1/2 cup dry bread crumbs

    For sauce:
    1/3 cup mayonnaise
    1 teaspoon oriental sesame oil
    1/2 teaspoon soy sauce
    peanut oil for frying
    For garnish, sprigs of fresh cilantro


  • Pick over crabmeat to remove any cartilage. put it in a food processor and add 2 tablespoons scallions, the ginger, cilantro, mustard, sesame oil and soy sauce. Pulse about 4 times, just to blend the ingredients without shredding the crabmeat too finely.
    Transfer the crabmeat to a bowl and fold in half of the lime juice, the chili oil to taste and the egg whites.
    Form the mixture into 8 equal size patties, about 2½ inches in diameter. Lightly coat each patty with bread crumbs, put them on a plate, cover with plastic wrap and refrigerate at least an hour.
    Heat a film of the peanut oil in a large nonstick skillet. Sauté the crab cakes over medium-low heat until they are lightly browned on both sides. Serve with the mayonnaise mixture on the side and sprigs of cilantro for garnish.
    For the sauce:
    Mix the mayonnaise with the remaining lime juice, soy sauce, sesame oil and scallions and set aside.
Asian crab cakes

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