Hawai’i Kai Style Crab Cakes Recipe
Spicy Togarashi Butter | Namasu
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Ingredients
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Crab Cakes
Spicy Togarashi Butter
Namasu
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large bowl, mix together the crab meat, Panko bread crumbs, mayonnaise, green onions, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- 2
Form Crab Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place on a baking sheet lined with parchment paper.
- 3
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
Spicy Togarashi Butter Preparation
- 4
Mix Butter
In a small bowl, combine the softened butter, Togarashi seasoning, and lemon juice. Mix until smooth and well blended.
- 5
Chill Butter
Refrigerate until ready to serve.
Namasu Preparation
- 6
Prepare Vegetables
In a medium bowl, combine the julienned daikon radish and carrot.
- 7
Make Pickling Liquid
In a separate bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves.
- 8
Combine
Pour the pickling liquid over the vegetables, toss to combine, and let sit for at least 15 minutes before serving.
Cooking Crab Cakes
- 9
Cook Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
