Introduction
"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. " -Jessica Tom
Ingredients
Crab cake ingredients:
- 1 ½ cup white sticky rice, cooked and cooled
- 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