Korean Crab Cakes With Vinegar-soy Dipping Sauce
From jimrug1 15 years agoIngredients
- 1 lb King crab Legs or 1 ½ cups lump crab meat shopping list
- 1 lb medium firm bean curd shopping list
- 3 eggs shopping list
- 1 Tbls rice wine or dry vermouth shopping list
- 1 green onion, finely minced shopping list
- 3 cloves garlic crushed and finely chopped shopping list
- 1 Tbls toasted sesame oil shopping list
- salt & fresh ground black pepper to taste. shopping list
- 1 Cup all purpose flour. shopping list
- 2 Tbls canola oil (divided use) shopping list
- 1 lemon, quartered shopping list
- 2 dried red Thai chiles or other dried hot red chiles toasted to soften and snipped with scissors into fine threads. shopping list
- parsley sprigs for garnish. shopping list
- Korean lettuce or Red Curly leaf lettuce to dress plates shopping list
- 1 recipe vinegar/Soy dipping sauce (Below) shopping list
- vinegar/SOY DIPPING SAUCE shopping list
- ¼ cup soy sauce shopping list
- ¼ cup rice wine or dry vermouth shopping list
- ¼ cup Fresh lemon juice shopping list
- ¼ cup rice vinegar shopping list
- 2 Tbls toasted sesame oil shopping list
- Pinch of salt shopping list
- 2 Dried Thai or other red Chiles toasted to soften and snipped with scissors into fine threads. shopping list
- 2 Tbls Dry toasted pine nuts or sesame seeds shopping list
How to make it
- Wrap the bean curd in a paper or cloth towel and squeeze out as much water as possible.
- In a large mixing bowl, combine Bean Curd, Crab Meat, 1 Egg, Wine, Green Onion, Garlic, Sesame Oil, Salt and Pepper.
- Lightly mix with hands or wooden spoon. Do not over mix.
- Divide mixture into 8 balls and flatten into small cakes (about 3 inches diameter.)
- Place on a sheet pan lined with wax paper or foil and chill for 30 minutes.
- Spread flour on a plate . Lightly beat the 2 remaining eggs in a shallow bowl with a few drops of water.
- Heat 1 Tablespoon of Oil in a large nonstick skillet over medium heat until very hot but not smoking.
- Working with 4 cakes at a time, dredge each cake in flour , coat with the egg and quickly add to the skillet.
- Fry 2 minutes per side or until the coating is golden but moist. Transfer to a rack and cook the remaining cakes the same way. Place cakes on a large platter or individual plates arranged with a bed of Lettuce
- Garnish with Lemon quarters, Parsley, and Chile Threads. Serve with Vinegar/Soy Dipping sauce.
- VINEGAR/SOY DIPPING SAUCE
- In a mixing bowl, combine Soy Sauce, Rice Wine (or Dry Vermouth), Vinegar, Sesame Oil, Lemon Juice and a pinch of Salt. Mix well. Just before serving, pour into individual dipping bowls. Sprinkle each bowl with either chopped Pine Nuts or Sesame Seeds and top with Chile Threads. Keep any unused sauce in the refrigerator up to 1 week.
The Rating
Reviewed by 8 people-
These sound super delicious, Jim. I love the flavors and the ingredients coming into play here. I cannot wait to try them. You rock, sweetie...
You should add the oh-so delicious crab at Step 2 as well, yes?
Thanks...;-)~~~<...morelunasea in Orlando loved it -
What a fantastic bunch of ingredients! My favorite crab with my favorite Asian flavors. Mmmmm- mmmmmmm. This is bookmarked and waiting until I have another crab-lover over for dinner! Thanks.
crabhappychick in Pittsburgh loved it -
Sounds interesting. I am going to try it for sure.
bluewaterandsand in GAFFNEY loved it
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