Recipe

Thai Style Crabcakes With Caper Sauce Recipe

	Crystalwaters / All my dishes 2 years, 3 months ago This unusual ingredient combination results in an abundance of flavour in every bite. I've allowed for 2 appetizers each although this may not suffice ... :-) Patties need to refrigerate for an hour before cooking. Prep:30m Cook:10m Servings:8	Crystalwate
	crab pork banana jazzy unusual moist delicious

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Ingredients

4 oz lump crabmeat

4 oz lean ground pork

1/2 cup mashed ripe banana

1/4 cup minced green onions (2)

1/4 cup minced red bell pepper

1 1/2 tsp chopped fresh basil

1 1/2 tsp chopped fresh cilantro

1 egg yolk, slightly beaten

2 Tbsp mayonnaise

1 1/4 tsp fresh lemon juice

3/4 tsp seafood seasoning

1/8 tsp dry mustard

1/8 tsp Dijon mustard

1/2 cup fine dry breadcrumbs, divided

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Caper Sauce:

3/4 cup mayonnaise

1/4 cup sour cream

1/2 cup chopped fresh cilantro

2 Tbsp minced shallot

2 Tbsp lemon juice

2 Tbsp drained capers

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp bottled hot pepper sauce (or more depending on your taste)

Directions

In a medium bowl, combine crab, pork, banana, green onion, bell pepper, basil and cilantro; set aside.

In a small bowl, stir together egg yolk, mayonnaise, lemon juice, seafood seasoning, dry mustard and Dijon.

Add yolk mixture, 3 Tbsp of the bread crumbs, salt and pepper to crab mixture. Stir just until combined (mixture will be moist).

Place remaining bread crumbs in a shallow dish. Using about 2 Tbsp of the crab mixture for each, shape into patties about 1 1/2" in diameter. Coat with reserved bread crumbs. Transfer to a plate; cover and refrigerate for an hour.

Meanwhile, prepare sauce: In a food processor or blender, combine mayonnaise, sour cream, cilantro, shallot and lemon juice. Cover an dprocess or blend until combined. Add drained capers, salt, pepper and hot sauce; process again briefly. Transfer to a serving bowl and refrigerate. (*Note: Sauce can be prepared and held for up to 3 days.)

Preheat broiler. Lightly grease a baking sheet and arrange crab cakes in a single layer. Broil 3" to 4" from heat source for about 4 minutes; turn and broil second side for a further 4 minutes or until golden.

Makes 16.

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Comments

zena824 2 years, 3 months ago said:
Yummy... this sounds delicious...

krumkake 2 years, 3 months ago said:
Man oh man, that is one EXCELLENT sounding recipe - I can see where it would be difficult to share these!! I love capers, so this will definitely be a "keeper" for us - thanks (AGAIN and AGAIN), CW!

thegoldminer 1 year, 6 months ago said:
Dang girl, that is one list of ingredients! Cool post JJ

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