Ingredients
- 1 16-ounce can lump crab meat
- ½ red pepper, diced small
- ½ white onion, diced small
- 1 rib celery, diced small
- 2 tablespoons vegetable oil
- ¾ cup mayonnaise
- ½ cup panko breadcrumbs (plus more for coating finished crab cakes)
- ¼ cup chopped parsley and cilantro
- 1 teaspoon red curry paste
- 2 teaspoon yuzu koshu*
- 2 teaspoons aji amarillo (yellow pepper) paste*
- ½ lemon, zest and juice
- ½ lime, zest and juice
- 1½ teaspoons paprika
- ¼ cup mayonnaise
- 2 tablespoons extra virgin olive oil
- ¼ cup parsley
- 2 tablespoons champagne vinegar
- ¼ tablespoon lemon juice
- 1 tablespoon diced fresh garlic
- 1 teaspoon preserved lemon (if unavailable use more lemon juice)
- 2 anchovy filets
- 1¾ cups spinach
Preparation
*Yuzu koshu and aji amarillo can be purchased at specialty food stores or international sections of your local grocer. Substitute more lemon juice and a pinch of ground cayenne pepper, respectively, if unavailable.
Cook diced red pepper, onions, and celery in oil over medium heat for 3-5 minutes, stirring occasionally until soft.
Cool vegetables.
Once cooked vegetables are cooled down, mix remaining ingredients except crab meat in a large mixing bowl with a spoon or spatula until fully incorporated.
Once mixed, gently fold in crab meat.
If mixture is too wet to shape, add more panko. If mixture is too dry, add more mayonnaise. Form mixture into 3-ounce cakes and coat them in extra panko breadcrumbs.
Heat a large skillet with vegetable oil on medium heat and cook crab cakes for 2-3 minutes a side or until a nice golden brown.
Serve with green goddess dressing (recipe follows.)
Place all ingredients into blender and blend on high speed to a fine purée.
