ISLAND CRAB CAKES WRAPPED IN SEAWEED
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Patrons at my restaurant could not get enough of these delectable crab cakes wrapped with ribbons of nori (seaweed) that complemented the cakes with a smoky-briny flavor.
Serves 4
INGREDIENTS
Canola or vegetable oil
2 cups (500 mL) lump crabmeat
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) Island Gurl Seasoned Salt
Juice of 1 lime
½ tsp (2 mL) Cayenne Pepper A Spice Affair
2 Tbsp (30 mL) panko breadcrumbs
2 green onions, thinly sliced on the diagonal
2 cloves garlic, minced
¼ cup (60 mL) diced red bell pepper
2 sheets nori (dried seaweed), cut into ¼ - inch (6 mm) strips
½ cup (125 mL) all-purpose flour for dusting
1 cup (250 mL) store bought tamarind sauce or mango chutney.
PREPARATION
1. Preheat a large skillet with oil over medium-high heat.
2. In a medium bowl, combine all ingredients and mix thoroughly with a fork. Add more seasoned salt to taste if necessary. Divide and form 1/3 cup of crab mixture into 1-inch-thick crab cakes with a cookie cutter ring. Set cakes aside on a large plate.
3. Wrap 2 ribbons of nori crosswise around the cakes (to resemble a parcel), cut off the extra length and set cakes aside on a plate lined with parchment paper.
4. Lightly dust cakes with flour, then transfer in small batches to preheated oil and fry until golden on both sides for about 3-4 minutes per side. Remove, transfer to baking sheet, keep warm and repeat with the others. Serve with tamarind sauce or mango chutney.
Patrons at my restaurant could not get enough of these delectable crab cakes wrapped with ribbons of nori (seaweed) that complemented the cakes with a smoky-briny flavor.
Serves 4
INGREDIENTS
Canola or vegetable oil
2 cups (500 mL) lump crabmeat
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) Island Gurl Seasoned Salt
Juice of 1 lime
½ tsp (2 mL) Cayenne Pepper A Spice Affair
2 Tbsp (30 mL) panko breadcrumbs
2 green onions, thinly sliced on the diagonal
2 cloves garlic, minced
¼ cup (60 mL) diced red bell pepper
2 sheets nori (dried seaweed), cut into ¼ - inch (6 mm) strips
½ cup (125 mL) all-purpose flour for dusting
1 cup (250 mL) store bought tamarind sauce or mango chutney.
PREPARATION
1. Preheat a large skillet with oil over medium-high heat.
2. In a medium bowl, combine all ingredients and mix thoroughly with a fork. Add more seasoned salt to taste if necessary. Divide and form 1/3 cup of crab mixture into 1-inch-thick crab cakes with a cookie cutter ring. Set cakes aside on a large plate.
3. Wrap 2 ribbons of nori crosswise around the cakes (to resemble a parcel), cut off the extra length and set cakes aside on a plate lined with parchment paper.
4. Lightly dust cakes with flour, then transfer in small batches to preheated oil and fry until golden on both sides for about 3-4 minutes per side. Remove, transfer to baking sheet, keep warm and repeat with the others. Serve with tamarind sauce or mango chutney.
