Crab Cakes

Author: Monica Ming

Modified recipe from Good House Keeping Crab cakes with mango avocado relish.

Ingredients:

• 1 lb lump crab meat, shells removed

• 3.5 oz tobiko or masago

• 1/3 cup fresh cream

• 1 egg

• 1 tbsp Worchestershire sauce

• 1 oz white wine (e.g. Pinot Grigio)

• 1 oz lemon juice

• 1 tsp garlic chili oil

• 1/2 mango, cubed into small pieces

• 4 oz of pineapples, cubed into small pieces

• 1 Persian cucumber, cubed into small pieces

• 1/4 avocado, cubed, cubed into small pieces

• 1 Bird's Eye Chili from Thailand

• Fleur de sel to taste

• 2 tbsp of lemon infused olive oil

• radish sprouts for garnish

• dill for garnish

• 1 cup panko flakes

Instructions:

1. Using a bowl, mix fresh cream, egg, Worchestershire sauce, wine, lemon juice, garlic chili oil. Mix until homogeneous.

2. Toss in cucumber, chili, and 1/4 tsp salt and mix until homogeneous in bowl. Then, separate mixture into two bowls. One bowl has mango and the other has pineapple. Mix two different mixtures until homogeneous.

3. Roll crab cakes into a ball, then flatten crab cakes into discs.

4. Using an air fryer basket, coat basket with non stick cooking spray. Place crab cakes into air fryer for 5 minutes each side.

5. Garnish crab cakes with avocado, dill, radish sprouts.