Susanna Foo Crab Cakes
This crab cake was a very popular favorite appetizer since we opened Susanna Foo Chinese Cuisine in 1987.
Crab Cakes
Ingredients
1 lb. medium shrimp (21 to 25 size), peeled and deveined
1 tbs salt (to wash shrimp)
2 medium egg whites, lightly beaten
2 tbs vodka
1 tsp grated ginger
1 tsp sesame oil
1 tsp kosher salt
1/2 cup heavy cream
3 scallions, white part only, finely sliced
1 lb. super lump crabmeat
2-3 cups of breadcrumbs
1 tbs salt (to wash shrimp)
2 medium egg whites, lightly beaten
2 tbs vodka
1 tsp grated ginger
1 tsp sesame oil
1 tsp kosher salt
1/2 cup heavy cream
3 scallions, white part only, finely sliced
1 lb. super lump crabmeat
2-3 cups of breadcrumbs
Instructions
To clean the shrimp, mix 1 tbs salt with the shrimp in a large bowl. With two hands very gently rub the shrimp. Then wash the shrimp with cold running water until the water runs clean. Drain the water and dry the shrimp with paper towels
Finely chop the shrimp in a food processor. Spoon the shrimp into a large mixing bowl. Then add the egg whites, vodka, sesame oil, grated ginger and salt and mix thoroughly. Mix in the heavy cream until everything is completely combined. Finally mix in the scallions and gently fold the crabmeat into the shrimp mouse.
Fill a 2 ½” round ring mold with the crabmeat mixture. then place the breadcrumbs on plate. Lightly roll the crab cake over breadcrumbs and place on a non-stick sheet pan. Makes 8-10 crab cakes.
Place 4 crab cakes on a lightly oiled nonstick pan over medium heat. Cook the crab cakes until the bottom is golden, about 2 minutes. Then flip over and do the same for the other side. Repeat for the rest.
Preheat in the oven to 350° F and bake the crab cakes for 5 minutes. Garnish with mango salsa and serve with apricot mustard sauce.
Or Cover the crab cakes and keep refrigerated. When the ready to serve, bake the crab cake for 7 minutes.
Finely chop the shrimp in a food processor. Spoon the shrimp into a large mixing bowl. Then add the egg whites, vodka, sesame oil, grated ginger and salt and mix thoroughly. Mix in the heavy cream until everything is completely combined. Finally mix in the scallions and gently fold the crabmeat into the shrimp mouse.
Fill a 2 ½” round ring mold with the crabmeat mixture. then place the breadcrumbs on plate. Lightly roll the crab cake over breadcrumbs and place on a non-stick sheet pan. Makes 8-10 crab cakes.
Place 4 crab cakes on a lightly oiled nonstick pan over medium heat. Cook the crab cakes until the bottom is golden, about 2 minutes. Then flip over and do the same for the other side. Repeat for the rest.
Preheat in the oven to 350° F and bake the crab cakes for 5 minutes. Garnish with mango salsa and serve with apricot mustard sauce.
Or Cover the crab cakes and keep refrigerated. When the ready to serve, bake the crab cake for 7 minutes.
Apricot Mustard Sauce (Vegan and Gluten Free)
Ingredients
This sauce is also good for spring rolls and many other fried appetizers
1 cup dried apricot, soaked in water for about 4 hours
2 small carrots, peeled and thinly sliced
1 small onion, finely chopped
3 tbs light olive oil, or corn oil
2 cup unsweetened coconut water (or vegetable stock)
1 tbs Worcestershire sauce
1 tbs sugar
½ cup Dijon mustard
1 tsp salt
1 cup dried apricot, soaked in water for about 4 hours
2 small carrots, peeled and thinly sliced
1 small onion, finely chopped
3 tbs light olive oil, or corn oil
2 cup unsweetened coconut water (or vegetable stock)
1 tbs Worcestershire sauce
1 tbs sugar
½ cup Dijon mustard
1 tsp salt
Instructions
Heat 3 tbs of oil in a medium saucepan over medium heat and sauté garlic, onion and carrots.
Add apricots, coconut water, Worcestershire sauce and sugar. Turn the heat to low and simmer about 20 minutes until carrots are soft
Purée the carrot mixture into a processor at high speed until smooth. Mix in Dijon mustard. Season with salt. Spoon into a glass jar.
It will keep in the refrigerator for two weeks. Or freeze the sauce.
Add apricots, coconut water, Worcestershire sauce and sugar. Turn the heat to low and simmer about 20 minutes until carrots are soft
Purée the carrot mixture into a processor at high speed until smooth. Mix in Dijon mustard. Season with salt. Spoon into a glass jar.
It will keep in the refrigerator for two weeks. Or freeze the sauce.
Mango Salsa
Ingredients
1 ripe mango, peeled, pitted and finely diced
1 small shallot, finely diced
1 jalapeño pepper, remove seeds and finely diced
1 lime, zested and then juiced
1 tsp sugar
1 small shallot, finely diced
1 jalapeño pepper, remove seeds and finely diced
1 lime, zested and then juiced
1 tsp sugar
Instructions
Combine all the above ingredients and mix well in a bowl. Spoon into a glass jar and refrigerated. This mango salsa will keep for up to a week.
