Black Pepper Crab Cakes
Crab cakes with the flavor of Singapore. I came up with this recipe as an easier way to enjoy the flavors of black pepper crab when I was hosting secret dinners out of my Detroit Studio.
SERVES 10
For The Crab Cake
1 lb Lump Crab Meat (1lb large chunk, 1lb backfin)
1 cup Minced Shallots
1/4 cup Minced Garlic
1 cup kewpie mayo
1/2 cup Dijon Mustard
1 tbsp Chinese 5 Spice
Panko Bread Crumbs 1 - 2 cups
Panko Crumbs for Coating
For the Black Pepper Sauce
1/4 Cup Light Soy Sauce
1/8 Cup Dark Soy Sauce
1/2 stick unsalted butter
1/2 cup minced shallots
1/2 cup oyster sauce
1/2 cup shaoxing rice wine
1 tbsp finely ground black pepper
1/2 tbsp white pepper
Sugar
Corn Starch slurry
For the Crab Cake
1. Mix crab meat with mayo, mustard, shallots, garlic, and 5 spice until incorporated.
2. When mixed, slowly add panko breadcrumbs until a workable paste forms.
3. Shape into pucks 2.5 - 3 inch diameter and 0.5-1 inch thick.
4. Fry crab cakes gently at 350°F until golden brown
For the Black Pepper Sauce
1. Sauté the shallots in butter until translucent and a sweet aroma is released from them.
2. Add both black and white pepper and continue to sauté until the spices release their aroma.
3. Add the soy sauces, oyster sauce, wine. Mix fully.
4. Sweeten to taste with sugar.
5. Thicken the sauce to desired consistency with corn starch slurry.
NOTES
Uncooked cakes can be made a few hours in advance, covered in the refrigerator
Fried cakes will stay crispy a few hours. Flash warm them in a low oven before serving.