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
Mix the Ingredients
In a large bowl, gently combine the crab meat, Panko breadcrumbs, mayonnaise, green onions, beaten egg, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper until well mixed.
- 2
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Fry the Cakes
Heat vegetable oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Drain on paper towels.
Spicy Togarashi Butter Preparation
- 5
Combine Ingredients
In a small bowl, mix the softened butter, Togarashi seasoning, and lemon juice until well combined.
- 6
Serve
Serve the crab cakes warm topped with a dollop of spicy Togarashi butter.
Namasu Preparation
- 7
- 8
Make the Pickling Liquid
In a small saucepan, heat rice vinegar and sugar over low heat until the sugar dissolves. Pour over the vegetables and mix well. Allow to marinate for at least 30 minutes.
- 9
Season
Add salt to taste before serving the Namasu alongside the crab cakes.
