Patrons at my restaurant could not get enough of these delectable crab cakes wrapped with ribbons of nori (seaweed) that complemented the cakes with a smoky-briny flavor.
Serves 4
INGREDIENTS
Canola or vegetable oil
2 cups (500 mL) lump crabmeat
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) Island Gurl Seasoned Salt
Juice of 1 lime
½ tsp (2 mL) Cayenne Pepper A Spice Affair
2 Tbsp (30 mL) panko breadcrumbs
2 green onions, thinly sliced on the diagonal
2 cloves garlic, minced
¼ cup (60 mL) diced red bell pepper
2 sheets nori (dried seaweed), cut into ¼ - inch (6 mm) strips
½ cup (125 mL) all-purpose flour for dusting
1 cup (250 mL) store bought tamarind sauce or mango chutney.
PREPARATION
1. Preheat a large skillet with oil over medium-high heat.
2. In a medium bowl, combine all ingredients and mix thoroughly with a fork. Add more seasoned salt to taste if necessary. Divide and form 1/3 cup of crab mixture into 1-inch-thick crab cakes with a cookie cutter ring. Set cakes aside on a large plate.
3. Wrap 2 ribbons of nori crosswise around the cakes (to resemble a parcel), cut off the extra length and set cakes aside on a plate lined with parchment paper.
4. Lightly dust cakes with flour, then transfer in small batches to preheated oil and fry until golden on both sides for about 3-4 minutes per side. Remove, transfer to baking sheet, keep warm and repeat with the others. Serve with tamarind sauce or mango chutney.
