Mini Crab Cakes with Salsa

A seafood classic prepared in an unconventional, mouth-watering way.

INGREDIENTS

• 450 g fresh crabmeat
• 1 egg, for crab cakes
• 1 egg, for breading
• ⅔ cup panko (Japanese bread crumbs), for crab cakes
• ½ cup panko (Japanese bread crumbs), for breading
• 2 tablespoons Wafu^® Original Sesame Japanese Dressing
• 3 tablespoons all-purpose flour
• ½ red pepper, diced
• ½ green pepper, diced
• 4 tablespoons diced fresh pineapple
• ¼ lime, juiced
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• Vegetable oil, for deep-frying

DIRECTIONS

1. In a small bowl, beat one egg.
2. In a large bowl, mix the crabmeat and ⅔ cup panko. Add the egg, the Wafu^® Original Sesame Japanese Dressing and the salt and pepper, to taste. Mix well using your hands.
3. Cover the bowl and refrigerate the crab mixture for ½ hour.
4. Meanwhile, in a bowl prepare the salsa by mixing the red pepper, green pepper, pineapple, lime juice and 1 tablespoon olive oil. Add salt and pepper to taste. Cover the salsa and set aside.
5. Remove the crabmeat mixture from the refrigerator. Shape the crabmeat into 8 small round cakes about 2½ cm thick and set aside on a plate.
6. Fill three breading pans; one pan with the flour, the second pan with a beaten egg and the third with the remaining ½ panko.
7. Carefully coat each crab cake first with flour, then with egg and finally with the breadcrumbs.
8. Deep fry the crab cakes in vegetable oil at 375 degrees for 4-5 minutes, or until they become golden brown.
9. Remove crab cakes from oil and transfer to a paper towel to absorb excess oil.
10. Place crab cakes on a serving platter. Garnish each cake with 1 tablespoon of the salsa. Serve immediately.

SERVES: 8
PREP TIME: 45 minutes
COOKING TIME: 10 minutes