Stuart O’Keeffe is an Irish celebrity chef, food writer and TV personality best known for his appearances on Food Network’s Private Chefs of Beverly Hills, NBC’s Today Show, CBS’s The Talk and his AOL series Kitchen Daily 101. His recent cookbook “The Quick Six Fix,” which focuses on recipes that consist of 6 Ingredients, 6 Minute Prep and 6 Minute Cleanup published by Harper Collins, went to an Amazon #1 best seller in the first week. Below is his favorite recipe to pair with our Sonoma Brut.
Spicy Asian Mini Crab Cakes
Recipe created by 2016 Glorious Bites Partner: Stuart O’Keeffe
STUART O’KEEFFE: When it comes to appetizers I always try to include some type of seafood on my menu. I think crab cakes are always a winner at any given party.
These crab cakes are also fantastic as you can make the batch a day or two in advance and freeze them in an airtight container. Anything that can be made ahead of time I am always a fan of.
8 ounces jumbo lump crabmeat, picked over
1/4 cup mayonnaise, plus 4 tablespoons, for garnish
3 green onions, trimmed and finely chopped
2 tablespoons soy sauce
1 tablespoon Sambal Oelek or Garlic Chili paste
Zest of 1 lime
1 cup plain breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/3 cup sesame seeds
1 cup vegetable oil, plus more if needed
1 English cucumber, finely chopped
1 tablespoons Sriracha
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
- In a medium bowl, fold crab meat, ¼ cup mayo, green onions, soy sauce and sambal oelek, add ½ cup breadcrumbs. Set aside in the fridge for 30 mins.
- Place 3 bowls on the counter, add breadcrumbs and sesame seeds to one, in the other whisk 2 eggs, and the third add flour.
- Combine Sriracha and remaining 4 tablespoons mayo.
- Remove crab mixture from the fridge. In tablespoon sizes roll into a ball, Roll in flour, then egg and finally breadcrumbs set aside and repeat until mixture is all gone.
- Heat oil in a medium sized sauce pan and fry crab cakes for 2 minutes each side.
- Place on a plate, top with chopped cucumber pieces and a dollop of spicy mayo. Sprinkle with some salt and pepper and serve.
Click here for printable PDF.