Crab Cakes

From the kitchen of Martin James – Copenhagen, Denmark

Serves 5

3/4 cup (180ml) canola oil, divided
1 small onion, chopped
2 stalks celery, chopped
1 pound (450g) crab meat, picked and cleaned
1 package A Taste of Thai Coconut Ginger Rice, prepared
3 cups (750ml) fresh bread crumbs, finely ground, divided
2 teaspoons (10ml) A Taste of Thai Seasoning Sauce
2 tablespoons (30ml) A Taste of Thai Garlic Chile Pepper Sauce
1 scallion, chopped
2 tablespoons (30ml) chopped fresh basil
1/2 teaspoon salt
1 tablespoon (15ml) lime juice
4 tablespoons (60ml) mayonnaise
1 recipe Red Chili Seafood Sauce

Heat oven to 375 degrees F (190 degrees C).

In a small skillet, heat 2 tablespoons (30ml) canola oil. Add onion and celery. Saut until soft, about 2 minutes.

Place crabmeat in a large bowl, checking for shells. Add onion and celery to crabmeat. Add Coconut Ginger Rice, 1 cup (250ml) bread crumbs, Seasoning Sauce, Garlic Chili Pepper Sauce, scallion, basil, salt, lime juice and mayonnaise. Mix together well.

In a large bowl, place remaining bread crumbs. Shape crab mixture into eight patties.

Dredge in bread crumbs, coating both sides.

In a large skillet, heat 1/4 cup (60ml) canola oil over medium high heat. Brown crabs cakes on both sides until golden. Add more oil as needed.

Once all crab cakes are brown, place on cookie sheet. Bake for 10 minutes.

Serve hot with Red Chili Seafood Sauce.