Name: Yang's Asian Bistros Spicy Crunch Crab Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cups fresh lump crab meat; 3 cups panko breadcrumbs; 1 cups all-purpose flour; 2 count large eggs; 1 cups mayonnaise; 2 tbs Sriracha; 1 tbs hoisin sauce; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 3 count scallions (green onions), thinly sliced; 2 tsp garlic, minced; 1 tsp ginger, grated; 1 count lime; 1 tsp toasted sesame seeds; 1 cups vegetable oil (for frying); 1 tsp salt; 1 tsp black pepper; 2 tbs cold water; 0.5 cups buttermilk (optional, for soaking); 0.25 cups microgreens or cilantro (for garnish)

Method

Spicy Crunch Crab

1
Prep crab and wet mix
If using whole lump crab picked from shells, gently pick through to remove any shells. If desired, soak the crab meat in 1/2 cup buttermilk for 10 minutes to keep it moist, then drain and pat dry. In a medium bowl, combine mayonnaise, Sriracha, hoisin sauce, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, juice of half the lime, and 1 tablespoon thinly sliced scallions. Stir until smooth and adjust heat by adding more Sriracha to taste.
2
Season crab
Fold the drained crab meat gently into the spicy mayo mixture, taking care to keep lumps intact. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust lime, salt, or heat as needed. Refrigerate the mixture for 10–15 minutes to let flavors meld and to firm slightly so it holds shape.
3
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 teaspoon salt and the remaining 1/2 teaspoon black pepper. Beat the two eggs with 2 tablespoons cold water in a second shallow bowl to make an egg wash. Place the panko breadcrumbs in a third shallow bowl or tray. For extra crunch, lightly toast the panko in a dry skillet over medium heat until just golden (about 3–4 minutes), stirring constantly; let cool.
4
Form crab cakes
Using a 1/3-cup measuring scoop or by hand, form the crab mixture into 8 compact patties (about 2–2.5 inches across) without overworking. Gently press each patty to ensure it holds together. If mixture is too loose, refrigerate 10 minutes or add 1–2 tablespoons panko to bind.
5
Dredge and coat
One by one, lightly dust each patty in seasoned flour, dip into the egg wash, then press into the panko crumbs to fully coat. Place coated patties on a wire rack while you heat the oil.
6
Pan-fry the patties
Pour vegetable oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if you have a thermometer). Add patties in a single layer (work in batches to avoid crowding). Fry until golden brown and crisp, about 3–4 minutes per side. Carefully flip once and fry the second side. Transfer cooked patties to a paper towel-lined plate and keep warm in a low oven (200°F) while finishing remaining patties.
7
Make finish garnish and sauce
While patties cook, combine remaining sliced scallions, toasted sesame seeds, juice of the remaining half lime, and a small pinch of salt in a tiny bowl for a bright garnish. Optionally mix 2 tablespoons mayonnaise with 1 teaspoon Sriracha and a squeeze of lime for an extra dipping sauce.
8
Serve
Arrange the Spicy Crunch Crab patties on a platter or individual plates. Spoon a little of the scallion-sesame garnish over each patty and sprinkle microgreens or cilantro. Serve immediately with the optional spicy mayo-lime dipping sauce on the side. Yields 8 patties; serve 2 patties per person.

Spicy Crunch Crab Recipe

Ingredients