Furikake Crab Cakes Recipe
ube puree, vodka cream sauce, jumbo asparagus, cherry tomatoes
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Ingredients
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Crab Cakes
Ube Puree
Vodka Cream Sauce
Vegetable Garnish
Method
Crab Cakes Preparation
- 1
Mix Crab Cake Ingredients
In a large bowl, combine the crab meat, panko breadcrumbs, furikake seasoning, chopped green onions, mayonnaise, beaten egg, lemon juice, salt, and black pepper.
- 2
Combine Ingredients
Gently fold the crab mixture until combined, being careful not to break up the crab meat too much.
- 3
Shape Crab Cakes
Form the mixture into patties, about 2-3 inches in diameter.
- 4
Ube Puree Preparation
- 5
Blend Ube Puree Ingredients
In a blender or food processor, combine the steamed and mashed ube, coconut milk, sugar, and salt.
- 6
Adjust Consistency
Blend until smooth and creamy, adjusting the coconut milk for desired consistency.
Vodka Cream Sauce Preparation
- 7
- 8
Simmer Vodka
Pour in the vodka and allow it to simmer for 2-3 minutes to cook off the alcohol.
- 9
Make Cream Sauce
Stir in the heavy cream, salt, and black pepper. Cook for another 5 minutes until the sauce thickens slightly.
Vegetable Garnish Preparation
- 10
Blanch Asparagus
Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking.
- 11
Prepare Cherry Tomatoes
Toss the halved cherry tomatoes with a pinch of salt and set aside.