Asian Crab and Shrimp Cakes

When I went to the grocery, I found a frozen block of raw crab meat, which I had to get it because my family loves crab. But I didn’t think it all the way through when I bought it – I didn’t have the usual ingredients I use to make crab cakes. So I just had to be creative and this is what I came up with. I poached the crab meat in pineapples, water and salt. Simple enough. I could also have poached it in lime soda with old bay, or pineapple juice, which is also delicious. In making these cakes, I usually use Worcestershire sauce, mayo, and old bay. But because I didn’t have any of those, I used what was in my pantry: sesame oil, fish sauce, and soy sauce. For my binder, I used minced shrimps, and for extra crunch, I added minced water chestnuts. You will notice in the video, I used broth in the recipe. I figured I usually add broth when I make meatballs in the food processor, and it worked just as well for this recipe. There are a lot of ways to serve this: serve in a salad with olive oil and soy sauce dressing, or serve with hot steaming white rice and sweet chili sauce on the side. Or you can do my personal favorite – in a sandwich with asian slaw and sriracha aioli.

Ingredients:

1 c cooked crab meat

1/2 c minced shrimps

1/4 c water chestnuts, chopped

1/2 yellow bell pepper, chopped

1/2 yellow onion, chopped

1/2 c panko breadcrumbs

2 eggs

1 tbsp soy sauce

1 tbsp fish sauce

2 tbsp sesame oil

2 tsp coconut sugar

1/4 c shrimp broth

1 tsp onion powder

1 tsp garlic powder

1 inch thumb ginger, grated

olive oil for cooking

Directions:

Mix ingredients in a bowl except olive oil.

Heat the pan with olive oil over medium heat.

Scoop the crab cake mixture into the pan, creating a patty shape.

Pan fry until golden brown.

Enjoy!

Soy Steamed Fish

Soy Steamed Fish

This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!

Serves 4

4 medium size tilapia fillet

1/4 c peanut oil

4 tbsp of fresh ginger julienne

4 stalks of scallions, julienned both white and green parts

1/3 tbsp of light soy sauce, I used kikkoman soy sauce

1/2 c  water

1 tsp of sugar

small bunch of cilantro for garnish

 

Prep the steamer, brush the perforated part with oil.  Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.

Combine soy sauce, sugar, and water, then set aside.

Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.

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