Korean Crab Cakes

Crab cakes with a Korean flair! These are great, I like to eat them with sweet and sour or hoisin sauce.

Ingredients for 4 servings:

1/4 c. mayonnaise or soy substitute

2 tbsp chopped fresh cilantro

1 tbsp chopped fresh ginger

2 tsp Asian fish sauce

8 oz Linda Brand Dungeness crab meat

1-1/2 c. fresh bread crumbs

Salt and Pepper to taste

1-1/2 tbsp peanut oil

Directions:

1. In a medium bowl, mix together mayo, cilantro, ginger and fish sauce.

2. Mix in crab and half of the bread crumbs.

3. Season with salt and pepper.

4. Place remaining 1 c. bread crumbs on a plate or shallow bowl.  Drop 1/4 of the crab mixture onto bread crumbs, turn and coat.  

5. Shape into a circle or oval, repeat with remaining crab mixture.

6. Heat oil in a heavy skillet over medium heat, cook crab cakes in oil for about 5 minutes, or until golden brown and cooked through.