Crab Cake-Cha Cua Kieu My

Vietnamese food

Make 6 crab cake (2.5 inch)
1 pound fresh crab meat about 2 large cooked Dungeness crabs
1/2 cup Mayonnaise
1 large egg
1/4 teaspoon salt
1/4 teaspoon black ground pepper
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot sauce or small red hot chili, seeded finely chopped
2 Tablespoons chopped green onion and 1 extra Tablespoon for garnish
3/4 cup Panko bread crumbs
2 Tablespoon  onion or shallot, finely minced
2 medium garlic cloves, finely minced
1/4 cup and 1 Tablespoon vegetable oil, divided
Lemon/lime wedges to serve

One round 2.5 cookie cutter (optional)

  1. Heating 1 Tablespoon oil in small pan over medium heat.  Add onion and garlic, stir until fragrant with some tan light brown color.  Remove from heat and scrape it into a medium mixing bowl.  Add and beat a egg in the same bowl.  Add mayonnaise, mustard, Worcestershire sauce, peppers, salt, green onion.  Whisk until smooth.  Stir in crab.  Gently fold in panko bread crumbs.  Divide the mixture into six equal parts.  Slightly pack into 2.5 inch parties.  Put them in a plate covered, chill in the fridge about one hour or overnight. 
  2. Heating oil in a large saute pan over medium high heat.  Add crab cakes and cook until golden brown about 3 minutes each side.  Serve with lemon wedges. 

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