While I am living here in Moscow, I have the luxury of accessing their excellent quality seafood, especially Kamchatka crab (also known as Red King or Alaska crab) from the Bering Sea. As long as you have high-quality products on hand, you only need a few extra ingredients to make something delicious.
This dish can be served as a starter or as a light main course.
Makes about 14 patties
For crab cakes
- 2 large eggs, lightly whisked
- 500 g frozen Kamchatka crab legs, thawed, with core removed
- lemon zest and juice of 1 medium small lemon
- 2 tbsp finely chopped fresh dill
- 4 tsp Greek yogurt
- 4 tsp mayonnaise
- 2 tsp Old Bay seasoning
- 2/3 cups + 1/2 cups panko, divided
- 1 tsp fine sea salt and 1 tsp freshly ground black pepper
- unsalted butter or vegetable oil for frying
- Romaine lettuce, torn into bite-sized pieces
- Cherry tomatoes, halved
- Snack/mini cucumbers, thickly sliced
- Red onion, thinly sliced
- 2 tsp siracha chili sauce
- 1/2 cup mayonnaise
- 1 tbsp clear, unflavored rice vinegar
- Salt and pepper to taste
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tbsp mirin
- 1 tbsp light soy sauce
Siracha Mayo: Combine all ingredients except salt and pepper in a small bowl, add salt and pepper to taste, cover and refrigerate until ready to serve with crab cakes.
Asian vinaigrette: Combine all ingredients in a small bowl, taste and adjust with more vinegar/soy sauce depending on your liking. Cover and refrigerate until ready to dress the salad.
Crab cake assembly
In a large bowl, break up and shred crab meat. Squeeze out as much liquid as possible.
In another small bowl, mix together whisked eggs, Greek yogurt, mayonnaise, lemon juice and zest, 2/3 cups panko, chopped dill, Old Bay, salt, and pepper until well combined. Add to shredded crab meat, and using a large spoon or spatula, combine all ingredients. Cover and let mixture sit in fridge for at least 30 minutes before handling.
Place remaining panko in a shallow bowl. Using wet hands, use about 2 tbsp of crab mixture to form a ¾”-thick cake. Repeat for remaining mixture. Coat patties in panko on both sides, pressing gently to adhere.
Heat 1 tbsp butter/oil in a medium frying pan over medium-high heat. Working in batches of about 3-4 cakes at a time and adding 1 tbsp oil to frying pan in between, cook until golden brown all over, about 2 minutes per side. Serve crab cakes with sriracha mayo.
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