Hawaiian-Style crabcakes made with cilantro, ginger and coconut milk!!
1/4 a bunch of cilantro leaves and stems, finely chopped
2 tablespoons grated ginger
4 scallions, sliced into thin rings
1 teaspoon (or more to taste) Chinese chile sauce
1/4 teaspoon salt
2/3 cup coconut milk
2 pieces white bread cut in tiny pieces
1 large egg, lightly beaten
1 pound jumbo lump blue claw crabmeat
1. In a bowl, mix the cilantro, ginger, scallions, chile paste, salt, coconut milk, bread, and egg together. Set aside.
2. Inspect the crab meat for bits of shell being very careful not to break up the big lumps of crab.
3. Gently fold the cilantro ginger mixture into the crab. Taste for seasoning. Gently but firmly press the crab meat mixture into patties. I did this by filling 3-inch english muffin rings with the crab mixture, removing the ring and then gently pressing the edges towards the center. Place the patties on a cookie sheet covered with parchment paper and let it sit in the refrigerator for about an hour which will make the crab cakes firmer and less prone to breaking apart.
4. Generously film a cast iron frying pan or whatever frying pan you may have with vegetable oil (this would not be the time to use olive oil) and saute the crab cakes until browned. Turn gently and brown the second side.