Makes 8 cakes
2 tablespoons Traditional Spicy Sambal or store-bought sambal
1⁄2 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
Juice of 1 lime
1 pound lump crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour, for dredging
3 extra-large eggs, lightly beaten
1 cup panko (Japanese bread crumbs) or regular unseasoned bread crumbs
2 tablespoons grapeseed or canola oil
8 ounces mixed greens (optional)
Instructions:
1. In a small bowl, combine half the sambal, half the mayonnaise, and half the chives. Mix well and set aside, refrigerated.
2. In a medium bowl, combine the remaining sambal and mayonnaise with the honey, lime juice, and crabmeat, and season with salt and pepper.
3. Using a 1⁄4-cup measuring cup, scoop out 8 portions of the mixture and place them on a plate. Wet your hands and form each portion into a cake, packing it tightly.
4. Place the flour, eggs, and panko on 3 separate deep plates. (Pie plates work well.) Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.
5. Heat a large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the cakes, and sear on both sides until brown and crisp, about 3 minutes per side. Drain on paper towels.
6. Make wide Z’s with the reserved mayonnaise mixture on 4 serving plates. Divide the greens among the plates, if using. Place 2 cakes on each plate, garnish with the remaining chives, and add a dollop of the reserved flavored mayo.
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http://en.wikipedia.org/wiki/Crab_cake
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