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Wild Ginger's Dungeness crab cakes with lime dipping sauce

Time 35 minutes
Yields Serves 8
Wild Ginger’s Dungeness crab cakes with lime dipping sauce
(Eric Boyd / Los Angeles Times)
1

For the crab cakes, whisk the eggs lightly in a large mixing bowl. Add the curry paste and whisk until completely blended. Using a rubber spatula, mix in the green onions, shallots, cilantro and ginger. When everything is well combined, gently stir in the crabmeat and mix well.

2

Spread 1 1/2 cups panko in a wide shallow container. Divide the crab mixture into 8 mounds and gently squeeze out any excess liquid. Shape the crab mixture into patties, laying them in the panko. Sprinkle as much of the remaining panko as needed to cover the tops. Cover the crab cakes with plastic wrap and refrigerate for about 30 minutes (these do not sit well overnight).

3

For the dipping sauce, combine 2 tablespoons of water with the fish sauce, lime juice, sugar, sambal oelek, garlic, dill, mint and basil in a small bowl and mix well. Set aside.

4

Place 2 large nonstick or cast-iron skillets (or use one pan and cook in batches) over medium-high heat and pour in enough oil to coat the bottom of the pans by about one-eighth inch. When the oil is hot, shake the excess panko from the crab cakes, add 4 to each pan and reduce the heat to medium. Fry until the cakes are golden brown and heated through, turning once with a spatula to brown both sides, 3 to 5 minutes on a side. Reduce the heat as needed so they don’t brown too quickly.

5

Drain on paper towels and serve with the dipping sauce.

Adapted from “I Love Crab Cakes!” by Tom Douglas with Shelley Lance. Curry paste and sambal oelek, a ground chile paste, can be found in Asian markets and well-stocked supermarkets.

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