Japanese-Style Crab Cakes

• 14 ounces crabmeat (I used blue crab crabmeat)
• 2 eggs
• 2/3 cup breadcrumbs
• 1/2 cup sweetcorn
• 1 onion, finely diced
• 4 stalks celery, finely diced
• 1 carrot, finely diced
• 3 garlic cloves
• 1/2 tablespoon fennel, finely diced
• 1 tablespoon extra virgin olive oil
• sea salt
• fresh ground black pepper
• Sauce
• 3 tablespoons japanese mayonnaise
• 2 tablespoons mustard
• 2 tablespoons fish sauce
• 1/2 teaspoon brown sugar
• 3 tablespoons crab roe

1. In a large mixing bowl combine crabmeat with sweetcorn.
2. Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
3. In a mixing bowl, combine sauce ingredients with a whisk.
4. Combine sauteed vegetables with crabmeat mixture.
5. Add sauce mixture, breadcrumbs and eggs.
6. Shape crab cakes into patties.
7. Pan fry crab cakes until golden on both sides.

crabmeat, eggs, breadcrumbs, sweetcorn, onion, stalks celery, carrot, garlic, fennel, extra virgin olive oil, salt, fresh ground black pepper, sauce, japanese mayonnaise, mustard, fish sauce, brown sugar, crab roe

Taken from www.food.com/recipe/japanese-style-crab-cakes-286743 (may not work)