A great appetizer, these Asian crab cakes combine cellophane noodles, ground pork and crabmeat, held together with egg. Pan-fried, they are served with fresh lettuce leaves and a spicy fish sauce and lime juice-based dip.
1shallot or 1/2 small red onion, peeled and minced
2medium to largegarlic cloves, peeled and minced
1/3cup KA–ME® Fish Sauce
black pepperto taste
Sweet Lime Sauce
1/4to 1/3 cupraw sugar
4limes worth oflime juice
1redchiliThai or Cayenne Chili, stem and seeds removed, minced
1tbsp KA–ME® Stir-Fry Oil
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.