Asian Style Crab Cakes

This is what you do with that left-over steamed crabs!

Trivia:

You can easily identify a female from a male crab by looking at the flap on its back. Males or Jimmies have a long pointed apron while females or Sooks have a rounded & wider apron.

Ingredients:

1 lb. Crab Meat

(You may use packaged crab meat or if you decide to pick your own crab meat, save and brush clean the carapace shell to serve as a vessel for the crab cakes.)

1 pc. Egg (lightly beaten in salt)

1 pc. Yellow Onion (chopped)

2 cloves Garlic (minced)

1/2 cup Coriander (finely chopped)

1/4 tsp. Dark Sesame Oil

1 tbsp. Lime Zest

3 tbsp. Oyster Sauce

1 cup Panko or Bread Crumbs

1/2 cup Cooking Oil (for frying)

To Taste Salt & Pepper (freshly ground)

Instructions:

Crab Cake Preparation:

1. Combine the first 9 ingredients and mix homogenously.

2. form into patties or fill the cavity of the crab carapace (if you have the shell).

3. In a pan, pour in the cooking oil in medium heat and fry the cakes until golden brown.

4. When done, salt & pepper to taste and serve on a bed of rice or noodle of choice

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