Hawaii Kai Style Crispy Crab Cakes Recipe
Spicy Togarashi Butter
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Ingredients
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Crab Cakes
Spicy Togarashi Butter
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2 inches in diameter. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 3
Fry the Cakes
In a large skillet, heat canola oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
Spicy Togarashi Butter Preparation
- 4
Mix the Spicy Butter
In a small bowl, combine the softened unsalted butter, togarashi seasoning, lemon juice, minced garlic, and salt. Mix well until fully incorporated.
