Very well, then.
Not only was this my first time making crab cakes, but this was my first time cooking with lump crabmeat. This was an adventure for me, because according to the unnamed author of this cookbook, I should attempt to save myself some cash and choose refrigerated, special grade crabmeat for this recipe, which is cheaper than lump crabmeat and already flaked.
Now, crabs aren't exactly indigenous to North Dakota. So ... I don't really have much of a choice. My options were the canned crabmeat or the vacuum-packed, refrigerated, "exclusive" lump crabmeat. With the $1 per pound difference, well, I went for the good stuff. (I had pictured myself returning home with a plastic container full of fresh crabmeat. But Barefoot Contessa, I ain't.)
So in addition to being a recipe that I've never tried, it was quite the spendy endeavor. And did I mention that I don't care for seafood?
Luckily, the crab cakes turned out wonderfully. The hubby loved them. The little man loved them. I deemed my taste to be surprisingly yummy for something that includes seafood ... not overly fishy, and the sesame oil is a standout. Go team!
Chinese Crab Cakes
Makes 4 servings (2 cakes each)
1 lb. fresh or canned pasteurized lump crabmeat
1/2 c. plus 1/3 c. panko bread crumbs, divided
2 green onions, chopped
1 Tbsp. dark sesame oil
1 Tbsp. grated fresh ginger
1 Tbsp. Chinese hot mustard
2 Tbsp. canola oil, divided
1/2 c. sweet and sour sauce, for dipping (optional)
1. Combine crabmeat, 1/2 c. panko, eggs, green onions, sesame oil, ginger, and mustard in large bowl. Mix well, using a fork.
2. Shape mixture into 8 patties about 1/2" thick. (This is about 1/3 c. of mixture.)
3. Heat 1 Tbsp. oil over medium heat in a large nonstick skillet.
4. Place remaining 1/3 c. or so of panko on a plate. Dip each crab cake lightly in panko to coat.
5. Add 4 crab cakes to skillet and cook 3-4 minutes per side, until golden brown. (I had to crank up the heat to medium-high to get them as golden as the hubby wanted them.) Repeat with remaining cakes. Serve warm with sweet and sour sauce, if desired.