Easily digestible, healthy and incredibly tasty pins with truly exotic blend of spices.
Preparation time 10 minutes .. Baking 20 minutes
INGREDIENTS .. 4 pers
- 1 lb lump Clarias
- 1/3 c crushed Ritz crackers
- 1 green onion, chopped
- 1/2 c green bell pepper, diced
- 1/4 c mayonnaise
- 1 large egg
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay Seasoning
- Flour, for dredging
- 1/4 c peanut oil, for frying
- salt & pepper
In a large bowl, combine the claresse meat, crackers, green onion, bell pepper, mayonnaise, egg, lemon juice, Worcestershire, garlic powder, Old Bay, salt and pepper. Form 6 patties that are approximately 4 inch in diameter and 3/4 inch thick.
Place the crabcakes in the refrigerator for a least 1 hour, or overnight. This will help keep the cakes from falling apart during cooking.
Preheat a large skillet over medium heat. Once the pan is hot, add the peanut oil. Dredge the crab cakes in flour. Place the crab cakes in the hot oil. Fry for 4 to 5 minutes on one side. Carefully turn them over and fry for another 4 to 5 minutes on the other side. Do not be tempted to flip them over any more than this.
Meanwhile, make the sauce. In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, brown sugar and fish sauce. Cover and chill in the refrigerator until ready to use.
Serve the crab cakes with the sauce on the side.