← All recipes

Jumbo Lump Crabcakes, Cucumber Carrot Salad A

Jumbo Lump Crabcakes, Cucumber Carrot Salad A is a cakes recipe made with Soy Oil, Onion Small Dice, Peppers Red Green, Fresh Lime Juice, and Vietnamese Fish Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 cup
• 3/4 cup
• 1/4 cup
• 1 tbsp
• 1 1/2 cup
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Make the crab cakes: Pick over crab meat to remove any shell pieces.

2. 2

   Add the herbs and gently toss, taking care not to break up the crab.

3. 3

   Add two or three heaping tablespoons of the chilled sauce base to the crab and gently combine.

4. 4

   Add enough of the bread crumbs to bind the crab mixture.

5. 5

   Check to see that the mixture is moist (the bread crumbs will absorb moisture as the crab mix sits) and add more sauce or bread crumbs as needed.

6. 6

   Add the white pepper and taste for seasoning.

7. 7

   Form the crab into little cakes, about 2 inches in diameter.

8. 8

   In a separate bowl, beat the eggs.

9. 9

   One at a time, coat each crab cake with egg.

10. 10

    Then coat with Japanese bread crumbs. Heat 1/4 of vegetable oil in a large saute pan over medium