| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 pound crabmeat (Good quality canned crabmeat is fine)
- 8 oz ground pork
- 1 bundle (about 2-1/4 ounce) KA•ME® Cellophane Noodles , soaked until pliable, finely chopped
- 1 shallot or 1/2 small red onion, peeled and minced
- 2 medium to large garlic cloves, peeled and minced
- 1/3 cup KA•ME® Fish Sauce
- 2 large eggs
- black pepper to taste
Sweet Lime Sauce
- 1/4 to 1/3 cup raw sugar
- 4 limes worth of lime juice
- 12 large mint leaves
- 1 red chili Thai or Cayenne Chili, stem and seeds removed, minced
- 1 tbsp KA•ME® Stir-Fry Oil
Instructions
- In a large bowl, mix together crabmeat, pork, KA•ME Cellophane Noodles, shallot and 1 garlic clove. Add 2 tbsp KA•ME Fish Sauce, eggs and pepper to taste. Mix thoroughly. Form 8 patties.
- In a small bowl, stir together remaining fish sauce and sugar until sugar is completely dissolved. Add lime juice and pulp, mint leaves, chili and crush to incorporate.
- Heat 1 tbsp KA•ME Stir-Fry Oil in a nonstick skillet over medium heat, and cook crab cakes until golden and crisp on both sides and cooked through, about 3 to 4 minutes per side.
- To serve, arrange a lettuce leaf in the center of each individual plate and place a single crab cake on top or wrap a mini crab cake in a lettuce leaf. Serve the fish sauce and lime relish on the side, as a dipping sauce.
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