Mini Crab Cakes with an Asian Plum Sauce
- 1 whole Egg
- 1/4 cups Mayonnaise
- 1 Tablespoon Unsalted Butter, melted
- 1 whole Lemon, Zest Only
- 1- 1/2 teaspoon Cajun Seasoning
- 1/2 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/2 cups Panko Bread Crumbs (or More As Needed)
- 1 pound Fresh Crab Meat, Cleaned And Drained
- 2 Tablespoons Olive Oil
- 12 whole Slider Rolls (optional)
- 2 cups Fresh Greens (optional)
- 8 ounces, fluid Asian Plum Sauce
- 2 whole Chipotles In Adobo Sauce, Finely Chopped
- 2 whole Plums, Peeled And Finely Chopped
- For the crab cakes, in a large bowl, combine the egg, mayo, butter, lemon zest, Cajun seasoning, salt, pepper and the panko bread crumbs.
- Mix together to get a creamy consistency.
- Gently mix in the crab meat and stir to combine.
- Form your crab cakes into 1 1/2 inch (in diameter) patties.
- If you find they are not holding together, then add more panko, 1 tablespoon at a time, until you reach a consistency thick enough to form a solid patty.
- Lay them out on a large plate and cover with plastic wrap.
- Refrigerate for 30 minutes to 1 hour or until you are ready to fry.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the cakes (making sure to not overcrowd the pan) and cook for about 4 minutes on each side, or until they turn a golden brown color.
- Do this in batches if you need to.
- Transfer the crab cakes to a paper towel-lined plate to drain any excess fat.
- For the sauce, combine the plum sauce, chipotle peppers and chopped plum in a small saucepan.
- Warm over low heat until ready to serve.
- Season with a dash of salt and pepper if you find it is overpoweringly sweet.
- Serve cakes on slider rolls or on a bed of lettuce and top with the sauce.
- Enjoy!
egg, mayonnaise, unsalted butter, lemon, cajun seasoning, salt, pepper, bread, crab meat, olive oil, slider rolls, fresh greens, sauce, chipotles
Taken from tastykitchen.com/recipes/main-courses/mini-crab-cakes-with-an-asian-plum-sauce/ (may not work)