Chef Lise Jaeger's Lemon Grass Crab Cakes with Sriracha Yogurt Sauce
Makes 4 large crab cakes
1/3 cup celery, finely diced
1/3 cup red onion, finely diced
1/3 cup red pepper, finely diced
1 tablespoon fresh Jalapeno pepper, seeds removed and finely diced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons lemon grass paste
¼ cup fresh cilantro, chopped
2 cups lump crab meat
1 cup panko bread crumbs plus
2 eggs, beaten
Salt and pepper, to taste
3 Tablespoons panko bread crumbs for dusting
1 tablespoon vegetable oil for frying
In a medium sized bowl combine all the ingredients, mix until well incorporated.
Form 4 crab cakes
Dredge each cake on both sides in the 3 tablespoons of panko crumbs
Add vegetable oil to a skillet set heat to medium high.
When the pan is hot, cook crab cakes 3 to 4 minutes each side. Serve with sriracha yogurt sauce.
Sriracha Yogurt Sauce
4 tablespoon plain Greek yogurt
2 tablespoons sriracha chili sauce