The Ultimate Crab Cake

The Ultimate Crab Cake

By: Chef Philippe Coupe

 I created this recipe a few years ago. Coming from France where this dish is not common, I have had bad experiences with so-called crab cakes here in the Southern United States. So, I decided to bring my personal touch. My fusion recipe is very fragrant with 100% crab meat. Here I am using jumbo lumps, but you can change with regular one to cut down the price, not the quality. The smooth inside and the light crusting of the outside of the cakes make them delicious.

• 14oz (400 g) jumbo or regular crab meat, drained
• 5 tbsp mayonnaise
• 3 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp grated garlic
• 4 tsp light soy sauce
• 2 pinches of salt
• 2 pinches of black pepper
• 2 tbsp cilantro, finely chopped
• 2 tbsp basil, finely chopped
• 6 sprigs of chive, finely chopped
• 1 stem lemongrass (white part only) finely chopped
• 1 cup (40 g) of panko Japanese breadcrumbs

Breading:

• 2 cups (260 g) all-purpose flour
• 3 large eggs beaten
• 3 cups (120 g) Panko Japanese breadcrumbs