Mini Asian Crab Cakes
Finalizing our menu for the party on the 23rd and found a recipe for Mini Asian Crab Cakes in the December issue of Martha Stewart Living. I’m not sure I want to make mine Asian though. I’m still thinking a traditional Maryland crab cake, flavored with just a bit of mayo or Vegenaise (for the allergy sufferer), a light seasoning of Old Bay, maybe a touch of cayenne, some scallions and celery for crunch, panko crumbs for the coating…. was planning to serve it with a lemon remoulade that was awesome with a recent grilled fish dish.
And then I looked online and found this other recipe for Mini Asian Crab Cakes at Martha Stewart Online — much prettier than the one they have in this month’s issue. Hmmm. I may have to change my mind again! Or offer both options!
Crab cakes are popping up everywhere.
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POSTED IN: Appetizers/Snacks/Nibbles, Seafood Dishes : Asian
1 opinion for Mini Asian Crab Cakes
Christina
Dec 11, 2006 at 12:17 pm
When I was a caterer, I used to make krupuk and settle a seafood delight on top. Sometimes I’d use diced or mini shrimp, sometimes lump crab meat, tossed with a bit of chopped chives and lemongrass, a squeeze of lemon juice, a dash of lemon zest, and maybe a little chili powder… it was so good! I’ll have to pick up some krupuk when next at the Asian supermarket, thanks for reminding me of this!
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