Ginger-Lime Crab Cakes with Five-Spice Aioli

These crab cakes are served in rotation during the fish course of Takeda House's set menu.

First served in late YE 44¹⁾, they quickly became the favorite dish of Ketsurui-Motoyoshi Katsuko.

These crab cakes are a delightful fusion of flavors and textures. The succulent crab meat is enhanced with the zesty punch of ginger and lime, creating a refreshing and tangy profile. The exterior is golden and crispy, while the inside remains tender and flavorful. The five-spice aioli adds a layer of complexity with its aromatic and slightly sweet undertones, making it a perfect complement to the crab cakes. The dish is a harmonious blend of traditional and modern flavors, making it a favorite for many, including Katsuko.

Ingredients:

For the Crab Cakes:

• 1 lb fresh lump crab meat, picked over for shells
• 1/4 cup breadcrumbs
• 2 green onions, finely chopped
• 1 tablespoon fresh ginger, minced
• Zest and juice of 1 lime
• 1 egg, lightly beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter, for frying

For the Five-Spice Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Chinese five-spice powder
• 1 garlic clove, minced
• 1 tablespoon lime juice
• Salt, to taste

Instructions:

1. Prepare the Crab Cakes:
   • In a large mixing bowl, combine the crab meat, breadcrumbs, green onions, ginger, lime zest, and lime juice.
   • Add the beaten egg to the mixture and gently fold until everything is well combined. Season with salt and pepper.
   • Shape the mixture into small patties, about 2 inches in diameter.
   • Place the crab cakes on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.

1. Prepare the Five-Spice Aioli:
   • In a small bowl, combine the mayonnaise, Chinese five-spice powder, minced garlic, and lime juice. Whisk until smooth.
   • Season with salt and adjust the flavors according to your preference. Refrigerate until ready to serve.

1. Cook the Crab Cakes:
   • In a large skillet, heat the olive oil or butter over medium heat.
   • Once hot, carefully place the crab cakes in the skillet, ensuring they don't overcrowd.
   • Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
   • Remove from the skillet and drain on paper towels.

1. Serve:
   • Plate the crab cakes while they're still warm. Serve with a dollop of the five-spice aioli on the side or drizzled on top.
   • Garnish with additional lime wedges or green onions if desired.

Yuuki created this article on 2023/09/02 08:38.

This is an untested recipe created by ChatGPT4 after browsing the Takeda House wiki article.