Salmon-Crab Cakes with Coconut Curry Sauce

Patties of salmon, crabmeat, and panko bread crumbs, seasoned with mirin (rice wine) & soy sauce, are served with a sauce of curry & coconut milk.

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Ingredients:

• Salmon Crab Cakes:
• 2 cups precooked lump crabmeat
• 1 14 oz can salmon (skin & bones removed)
• 2 cups panko bread crumbs
• 1 Tbsp all-purpose flour
• 1/2 cup mirin
• 2 Tbsp soy sauce
• 1/2 tsp black pepper
• 2 shallots finely minced
• 1 Tbsp dried parsley
• 2 eggs
• Olive oil for frying
• Curry Sauce:
• 1 13.5 oz can coconut milk
• 1 tsp cornstarch
• 1 Tbsp Jamaican curry powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Method

In a large bowl combine all crab cake ingredients. Form into small patties. (should make 10-12 cakes.) In a medium saucepan, pour in the can of coconut milk, reserving about 2 Tbsp in a small bowl. Dissolve cornstarch in this reserved coconut milk, then add it to rest of milk in saucepan. Heat and stir coconut milk over medium heat until comes to bowl. Add in curry, garlic powder, and pepper. Turn down heat and let simmer for five minutes, stirring occasionally. Set aside on low heat until crab cakes are done. In a large skillet, heat approximately 2 Tbsp oil over medium heat. Cook crab cakes in skillet on each side about 2 minutes. Serve crab cakes drizzled with the curry sauce.

Notes: Add more oil as needed to cook the crab cakes.

Number of servings: 4-5

Submitted By: Dr. D
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