This crowd pleasing appetizer is served with a simple dill dressing.
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I agree that you don't need crab legs or claw meat, we just shell out the fresh Dungeness and use the body meat.
If you try a little togarashi and kaffir lime leaf you will be surprised at how it takes these up a few noches. We place in forms and fry in grapeseed oil or rice bran oil or ghee.
Chipotle Hollandaise is amazing, but we are into complex subtle flavours all in balance.
Our recipe is not unlike yours just has a little tist with bai magroot and togarashi.
I would suggest buying your crab meat already shelled. Any fish store should carry fresh crab meat. It typically does not come packaged, rather sold at the fish market by weight. Just ask for enough for the recipe. Keep in mind that some fish stores sell whole crab leg meat at a premium price (very expensive). You really don't care if the meat is broken up a bit as you are going to break it up anyway, so no need for this premium product.
Tip: I prefer to buy fresh fish products on Wednesday's to Saturday's. Monday's in most fish stores is left-over day (not always). Typically, the fresh stuff comes into most stores on Tuesdays.
I've just tried these for the second time and they're absolutely gorgeous. One thing I have to ask is how do you make them hold together a bit better because although I've stopped them falling apart when shallow frying they are still very fragile. I've tried using less mayonnaise but they still feel very fragile.
The very best way to keep them together is to rest them in the refrigerator for at least 1 hour, even longer, well pressed and covered. The longer the crumbs soak the cake's moisture, the better they hold. Also, make sure your knife cuts are fine as large cuts will make the cake more crumbly. Here's a great example of doing little things well and letting time and patience do what it's supposed to do. The ideal cake is supposed to feel fragile, but stays together when cooked.
I took Mary-anne's idea and together with my most useful kitchen tool, Google, improvised a togarashi seasoning out of sambal oelek, minced garlic, fresh ginger, black seasame seeds and a drop or two of orange oil. A little bite of divinity!
Thanks for the recipe - it's a keeper!