Mini Asian Imitation Crab Cakes

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I can’t begin to tell you how good these are.  But you have to like spicy…

Serves 12

1 tablespoon diced, seeded red jalapeno (or use green jalapeno)
1 tablespoon diced, seeded green jalapeno
2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
1 tablespoon finely grated fresh ginger
2 tablespoons coarsely chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon coarse salt
1/3 cup coconut milk
1-1/2 cups imitation crab (about 9 ounces)
1/2 cup panko (Asian breadcrumbs), plus more for dredging
3 to 4 tablespoons vegetable oil
2 limes, halved lengthwise and cut into quarters, for serving
Spicy mayonnaise for dipping

Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in imitation crab and breadcrumbs (mixture should just hold together – I actually took the whole thing and dumped it in the food processor; then it held together beautifully). Scoop 2 tablespoons of mixture, and lightly flatten into 2 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).

Heat 3 tablespoons oil in a large nonstick sauté pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges and spicy mayonnaise.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!