Jalapeno, Ginger & Lime Crab Cakes

The zingy lime, fresh ginger and jalapeno cut through the richness of the crab cake. Coupled with a sharp tingly wasabi and ginger mayonnaise.

INGREDIENTS:

• Crab Meat

• Mayonnaise

• Panko Breadcrumbs

• 1 Egg

• Lime juice + Zest

• Ginger

• Jalapeno

• Chives

• Salt + Pepper

• Neutral Oil

Mayonnaise Ingredients:

• 1 Egg Yolk

• 1 Teaspoon Dijon mustard

• Squeeze of Lemon

• Salt

• Ginger

• Wasabi

RECIPE

1. If making mayonnaise: Begin by making mayonnaise. Whisk together egg yolk, lemon juice, salt and Dijon, then slowly begin to stream in oil, whisking continuously, until thick mayonnaise texture is achieved. Taste and adjust seasoning with salt and lemon juice. Remove a few tablespoons and combine with wasabi and grated ginger to create a dipping sauce for the cakes.

2. Combine crab meat with 3 tbsp of mayonnaise, breadcrumbs, 1 egg, lime juice and zest, finely chopped jalapeno and chive, grated ginger, salt and pepper.

3. Form mixture into crab cakes using your hands, I like to make mine about the size of a ping pong ball because they are rich, but feel free to make them smaller or larger.

4. One the cakes are formed, put in fridge to allow to rest for at least 30 mins.

5. Heat a saute pan to medium with neutral oil, gently lower each cake into the pan, they are fragile. Cook for 2-3 minutes on each side until golden brown.

6. Remove from pan, garnish with sliced jalapeno, and serve with the wasabi & ginger mayonnaise. Enjoy!