Crab Cakes with an Asian Vinaigrette

Recipe by Diana Adcock
READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For vinaigrette whisk all ingredients together.
  • For the Crab Cakes---------------.
  • In a medium pan melt butter over medium heat.
  • Add red and green pepper and saute for about 4 minutes.
  • In a large bowl combine crab, peppers, sprouts.
  • cilantro, radicchio and carrots.
  • Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
  • Add salt and pepper to taste.
  • Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
  • In a large fry pan heat the oil over medium heat.
  • Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
  • To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
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