Spiced Crab Cakes
A nice pairing with a dry to half dry Riesling.
Ingredients
- 1 1/2 cups panko Japanese bread crumbs
- 1 1/2 cups almond flour
- 2 tablespoons extra virgin olive oil
- 1 small red bell pepper seeded and finely chopped
- 2 celery ribs finely chopped
- 1 tablespoon fresh ginger finely minced
- 2 small garlic cloves chopped
- 6-8 green onions white part, thinly sliced
- 2 tablespoons curry I used "Frontier" organic curry powder
- 1 cup heavy cream
- 1 lb. jumbo lump crabmeat
- 1/4 cup basil chopped
- 1/4 cup parsley chopped
- zest from 1 lime
- pinch of cayenne
- salt
- 1/4 cup extra virgin olive oil
- extra limes for serving
Instructions
- Mix together the panko and almond flour. Set aside.
- Put the olive oil in a large sauté pan over medium high heat. Add the bell pepper and celery and sauté for about 2 minutes. Reduce heat to medium and add ginger, garlic, and green onions, sauté for about 2 minutes. Stir in the curry powder and sauté for another minute.
- Add the heavy cream and increase heat to medium high, reducing cream to half, 3-5 minutes. Watch closely.
- Remove from heat and add the crab meat and two thirds of the flour/panko mixture and the parsley. Stir to combine. Add the basil, lime zest, cayenne and salt to taste. Let cool.
- Form into cakes, each about 3 inches in diameter and 1/2 inch thick. (you should have about 12 cakes) Dip the top and bottom lightly into the panko/flour mixture. Refrigerate on a sheet pan lined with parchment paper until ready to cook.
- Put the 1/4 cup olive oil in sauté pan over medium high heat, Add the crab cakes and fry for about 3 minutes per side.
- Serve with a squeeze of lime.