Crab Cakes Rangoon Recipe
Cape Breton crab & shrimp rangoon style, lemongrass & ginger aioli, scallion & celery root remoulade
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Ingredients
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Crab Cakes
Lemongrass & Ginger Aioli
Scallion & Celery Root Remoulade
Method
Crab Cakes Preparation
- 1
Prepare the Crab Cakes
In a large mixing bowl, combine the crab meat, chopped shrimp, cream cheese, green onions, Worcestershire sauce, lemon juice, salt, black pepper, and egg. Mix gently until well combined. Gradually fold in Panko breadcrumbs until the mixture holds together but is not overly dry.
- 2
Form and Refrigerate
Shape the mixture into small patties (about 2 inches in diameter) and place them on a baking sheet. Refrigerate for at least 30 minutes to allow the cakes to firm up.
- 3
Cook the Crab Cakes
Heat a non-stick skillet over medium heat and add a little oil. Fry the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through.
Aioli Preparation
- 4
Make the Aioli
In a small bowl, whisk together the mayonnaise, minced lemongrass, grated ginger, minced garlic, and lime juice. Season with salt to taste. Set aside.
Remoulade Preparation
- 5
Prepare the Remoulade
In another bowl, mix together the mayonnaise, grated celery root, chopped green onions, lemon juice, Dijon mustard, and salt. Adjust seasoning as needed.
Serving
- 6
Plate and Serve
Serve the warm crab cakes with a dollop of the lemongrass and ginger aioli and a side of scallion and celery root remoulade.
