Hong Kong Crab Cakes with Baby Bok Choy

• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• Peanut oil
• 1 pound lump crabmeat, preferably Dungeness, picked over for shells
• 1 cup fresh bread crumbs (see Note)
• 1 green onion, finely chopped, white and green parts
• 2 tablespoons mayonnaise
• 1 1/2 teaspoons red chili paste, such as sambal
• Juice of 1 lemon
• 1 egg white
• Sea salt and ground white pepper
• Peanut oil
• 2-inch piece fresh ginger
• 2 heads baby bok choy, halved lengthwise
• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• Juice of 1/2 lemon
• 2 tablespoons brown sugar
• Toasted sesame seeds (see Note), chopped cilantro, and sliced green onion, for garnish

1. 2 tablespoons brown sugar Toasted sesame seeds (see Note), chopped cilantro, and sliced green onion, for garnish Saute the garlic and ginger in a tablespoon of peanut oil for a few minutes; cooking them first really releases a lot of flavor and gives the crab cakes depth.
2. Remove from the heat.
3. In a mixing bowl, combine the crabmeat, bread crumbs, green onion, mayonnaise, chili paste, lemon juice, and egg white.
4. Scrape the garlic-ginger oil into the bowl; season with salt and pepper.
5. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat.
6. Using your hands, form the mixture into 4 crab cakes; they should be moist and just hold together.
7. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while preparing the bok choy.
8. This allows the flavors to blend and the crab cakes to set.
9. Cover the bottom of a skillet with a 2-count drizzle of peanut oil and heat until almost smoking.
10. Split the piece of ginger open with a knife, then whack it with the flat side of the knife to release the flavor.
11. Lay the ginger pieces in the oil, cut-side down, to let them start to perfume.
12. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color.
13. Add the soy sauce, oyster sauce, lemon juice, and brown sugar.
14. Thin out the sauce with 3/4 cup of water.
15. Cook for 5 minutes, or until the sauce has a syrupy consistency.
16. While thats happening, coat another skillet with a 4-count of peanut oil and bring it to a slight smoke over medium heat.
17. Fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
18. Serve the crab cakes with the bok choy and garnish with the toasted sesame seeds, cilantro, and green onion.
19. To make fresh bread crumbs: Cut the crusts off some stale bread and pulse it in a food processor.
20. To toast sesame seeds: Put the sesame seeds in a dry skillet.
21. Place over medium-low heat and shake the pan constantly until the seeds are golden brown.

garlic, ginger, peanut oil, lump crabmeat, bread crumbs, green onion, mayonnaise, red chili paste, lemon, egg, salt, peanut oil, fresh ginger, choy, soy sauce, oyster sauce, lemon, brown sugar, sesame seeds

Taken from www.epicurious.com/recipes/food/views/hong-kong-crab-cakes-with-baby-bok-choy-372578 (may not work)