Rip City Recipes: Crab Cakes

Makes about 8 crab cakes:

1 Pound lump Crab meat

2 Tablespoons Sambal

1/2 Cup Mayo

2 Tablespoons chopped chives

1 teaspoon Honey

1 Cup Flour

3 Eggs whisked

1 Cup Panko bread crumbs

2-5 Tablespoons canola oil

Juice of one lime

Salt and pepper to taste

Mix together mayo, sambal and chives until well combined and refrigerate for later use. In another bowl combine 1/2 of mayo mixture with honey, lime juice and crab meat. Measure out about 1/4 cup of crab meat mixture at a time and form into a patty, place on sheet pan until all patties are made and place in fridge to set. While setting, set up 3 separate dishes each filled with flour, panko and eggs, in an assembly line of sorts. Heat pan over medium high and add oil to pan. Dredge each cake first in flour, then egg mixture and finally in panko breading until fully coated then add to pan. Saute each side about 3-4 minutes or until golden brown. Remove from pan and place on paper towels to drain. Serve with desired sauce and mixed greens tossed in lemon juice and oil.

Mango Sambal Puree:

1 Rip mango cut into chunks

1 Tablespoon Sambal

Juice of one Lime

1/4 cup Canola Oil

Salt and White Pepper to taste.

Add all ingredients to blender and puree until smooth. Reserve until service.

Avocado and Chipotle pepper Puree Sauce:

1 Ripe Avocado cut into chunks

Juice of 2 Limes

1/4 Cup Canola Oil

Salt

Puree until well combined and smooth in texture. Set aside, to be blended with chipotle puree before service.

Chipotle puree:

1 Can of Chipotle peppers

1 Tablespoon Mayo

Salt and pepper to taste

Puree all ingredients together until smooth

For both of these sauces I like to plate together side by side so you can drag the bites of crab cake through both for a nice combined flavor.

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