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Recipe
Kara-Áge Crab Cakes
Ingredients (Yield: 24 servings)
4 pounds crab meat1 ½ cups finely diced red bell peppers
1 ½ cups finely diced celery
1 cup mayonnaise
1 cup Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix, divided
4 cups Kikkoman Panko Japanese-Style Bread Crumbs
Instructions
Combine crab meat, peppers, celery, mayonnaise and 1/2 cup kara-áge. Form mixture into 24 cakes. Mix panko with 1/2 cup kara-áge, dip crab cakes into panko mixture to coat on all sides. Sauté crab cakes in a small amount of oil until heated through and cakes are golden and crunchy on both sides. Serve these sensational crab cakes with Ponzu Mayo [please hyperlink “Ponzu Mayo” to the Ponzu Mayo recipe page] or Sriracha Mayo [please hyperlink “Sriracha Mayo” to the Sriracha Mayo recipe page]
