Matt’s Asian Fusion Crabcakes with Indonesian-Influenced Tartar Sauce


for the crabcakes:
2 lbs lump crab, checked for shell
2 slices of bread, crusts removed and torn into small pieces
1 cup minced garlic chives (or green onions/scallions)
2 tablespoons Dijon mustard
1 tablespoon grated fresh ginger
1 tablespoon lemongrass paste*
1 tablespoon soy sauce
1 teaspoon ground galangal (or 2 teaspoons grated fresh galangal root)
4 Thai bird’s eye chili peppers, minced
1 small shallot, minced
2 teaspoon lemon pepper seasoning
2 eggs, beaten
matzah meal or breadcrumbs (optional)
canola oil for frying

for the sauce:
1/2 cup mayo
1 1/2 tablespoons capers
1 teaspoon minced ginger
1 teaspoon lemongrass paste*
1 teaspoon sambal oelek
1/2 teaspoon granulated garlic
1 small shallot


for the crabcakes:
Mix all ingredients except the matzoh meal. The mixture should be easy to form into small balls, a bit larger than a golf ball. If the mixture is too wet to form into balls, add some matzah meal or breadcrumbs. Flatten the balls slightly. Heat about 1/4-1/2 inch oil in a 12-14 inch skillet. Panfry the crabcakes until golden brown, flipping once, about 8 minutes. Drain on paper towel-lined plates. Serve hot.

for the sauce:

Stir together all ingredients. Refrigerate at least 30 minutes prior to serving.

*This comes in a tube. Look for it near herbs in the produce aisle. Or substitute an equal amount of minced fresh lemongrass

My thoughts:

In our quest to come up with some ’90s food for our ’90s night we found a lot of fusion dishes. Matt had the idea to combine a Baltimore favorite, crabcakes, with pan-Asian ingredients to form the perfect, savory, spicy, crabcake.

 photo coconut-sig_zpsb2fb208a.jpg

One Comment

  1. Elizabeth @ The Bare Midriff

    Oh, crabcakes. One of the only reasons I'm willing to stay in MD, with it's swampy summers and polar vortex one day then balmy 50's the next day winters…rockin' recipe!