King Crab Cakes with Coconut Chili Sauce

Nutrition values are AI-estimated based on ingredients.

• 1 lb King Crab meat
• 1/2 cup Kewpie mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Frank's RedHot hot sauce
• 1 tsp black pepper
• 1 tsp salt
• 4 cloves garlic
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil
• 1 medium shallot
• 1 inch piece ginger
• 2-3 red Thai chilies
• 1 stalk lemongrass
• 1 tsp turmeric powder
• 1 cup coconut milk
• Microgreens for garnish
• 1 tbsp olive oil

1. 1Extract large chunks of pre-cooked King Crab meat from legs and coarsely chop into bite-sized pieces.
2. 2In a clear glass bowl, whisk together Kewpie mayonnaise, Dijon mustard, Frank's RedHot hot sauce, black pepper, salt, and grated garlic into a creamy base.
3. 3Gently fold the chopped crab meat into the mayonnaise mixture until well combined.
4. 4Scoop portions of the crab mixture, form them into uniform patties, and carefully coat them entirely with panko breadcrumbs.
5. 5Pan-fry the crab cakes in hot oil until they achieve a beautiful golden-brown and crispy crust on both sides; remove and place on a cooling rack.
6. 6Finely chop shallot, ginger, garlic, and small red Thai chilies.
7. 7Sauté the chopped aromatics (shallot, ginger, garlic, Thai chilies) along with lemongrass in olive oil in a small pot until fragrant.
8. 8Transfer the sautéed aromatics and lemongrass to a blender, add coconut milk and turmeric powder, and blend until completely smooth and creamy.
9. 9Serve the pan-fried crab cakes on a pristine white plate, resting on a pool of the smooth, pale yellow sauce, garnished with fresh microgreens.

These instructions are our analysis of the original video. Watch on YouTube →