Main content starts here, tab to start navigating

Crab Fried Rice Cakes

Crab Fried Rice Cakes by Jessica Tom
Makes 18-20 cakes

There’s a running joke in my family that growing up, my brothers and I got all the best parts of all the best foods. The juiciest piece of prime rib, the fattest artichoke hearts, the piece of cake with the most filling/frosting/fruit. And it’s true — food is my parents’ love language.

But of all the food offerings, no gesture was greater than a big piece of crab. On crab nights, my parents would hand over piece after piece of claws and legs, and it wasn’t until you finished dinner that you realized that they spent the whole meal cracking the meat out for you.

Crab cake ingredients:

1 lb Jonah crab meat
⅓ cup rice flour
½ cup frozen peas
1 egg, beaten
¼ cup chopped cilantro
1 tablespoon soy sauce
1 ½ tablespoon oyster sauce
½ teaspoon salt
½ teaspoon white pepper
Cooking oil
2 large shallots, minced
2 tablespoons minced ginger
4 large garlic cloves, minced
Scallions for garnish 

Sauce ingredients:

¼ cup mayonnaise
2 tablespoons Chinese mustard
1 tablespoon rice vinegar 

Directions:

  1. Thaw your peas by letting them sit out or running under cool water. 
  2. Mix rice, rice flour, peas, egg, cilantro, soy sauce, oyster sauce, salt, and white pepper in a large bowl. Set aside.
    Heat skillet on medium heat. Add 1 tablespoon oil and allow to heat until shimmering. Saute shallots and ginger until shallots are translucent, about 2 minutes. Add garlic and cook for another minute, until aromatic. Add to the rice mixture.
  3. Drain crab of excess liquid and fold into the rice mixture, making sure not to break up any lumps. Chill in the refrigerator for at least one hour.
  4. When ready to cook, form the crab-rice mixture into 2” balls and flatten into patties, gently squeezing out any excess moisture. Bring skillet to medium-high heat and add 1 tablespoon oil. Once the oil is shimmering, place crab cakes onto skillet and press with a spatula. Allow to sear for 3 minutes, until golden brown. Flip and cook on the other side for an additional 3 minutes. Repeat until you finish cooking all the crab cakes, adding extra oil as necessary. 
  5. To make the sauce, mix all the ingredients in a small bowl. Garnish crab cakes with sliced scallions and serve with sauce.