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Panko Crusted Crab Cakes



Panko Crusted Maine Crab Cakes with
Summer Vegetable Slaw
& Sweet Chili Ginger Remoulade
Village Tavern Recipe

Crabcakes:
6 ounces Maine crab meat (fresh lump is best)
4 ounces Ritz cracker crumbs
2 tablespoons butter
2 shallots, minced
1 rib celery, diced small
1 small red pepper, diced small
1 bunch scallions, minced
1/4 cup parsley, minced
1 tablespoon sesame oil
2 tablespoons green Tabasco
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon Old Bay seasoning
3 tablespoons lemon juice
2 teaspoons paprika
1 tablespoon ginger, minced
3 cups Panko breadcrumbs

Saute shallots, celery and red pepper in sesame oil. Add scallions, parsley, butter, Ritz crumbs, ginger and seasonings and remove from heat. Let cool. Mix in the crab meat and form cakes, about 2 inches in diameter or. Coat the cakes in Panko crumbs and pan sear in a little butter until golden brown on both sides. Bake 4 minutes until cooked through. 

Slaw:
1 cup Napa cabbage, thinly sliced
1 cup carrots, grated
1 cup pea pods, thinly sliced
1 cup red pepper, thinly sliced
1 cup bean sprouts
1 cup red cabbage, thinly sliced
1 cup scallions, thinly sliced

Mix all ingredients.

Slaw Dressing:
1 cup mayonnaise
1/2 cup vegetable oil
1/2 cup super fine sugar
1 teaspoon celery seed
1 tablespoon raspberry puree
4 tablespoons rice wine vinegar

Combine all ingredients in a nonreactive bowl and whisk until smooth.

Sweet Chili Ginger Remoulade:
3 cups mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sesame oil
1 tablespoon white sesame seeds
2 tablespoons lemon juice
1 tablespoon ginger puree
4 tablespoons Dijon mustard
1/4 bunch cilantro
1/2 bunch scallions
1/4 cup mango puree

Combine all ingredients in a blender and puree until smooth.