Ming Tsai

Recipes

Directions

Panko-Crusted Crab Cakes

1. In a small bowl, combine the sambal,  mayonnaise, and chives. Mix well. Reserve half of sambal mayonnaise for later use; refrigerate.
2. In a bowl, combine 1/2 of the sambal mayonnaise mixture, honey, lime juice and crabmeat.  Mix together and season with salt and pepper.
3. Using a ¼ cup measuring cup, scoop out 8 portions of the mixture and place them on a plate. Wet your hands and form each portion into a cake, packing it tightly.
4. Place the flour, eggs, and panko on 3 separate deep plates (pie plates work well). Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.
5. Heat a large saute pan over high heat. Add 2 tablespoons of oil and swirl to coat the pan. Add the cakes and sear on both sides until brown and crisp, about 3 minutes per side. Drain on paper towels.
6. Meanwhile, toss the greens with the lemon juice and zest and season.
7. To serve; use the mango puree to make wide zigzags on 4 plates. Divide the greens among the plates, place 2 cakes on each plate, top each cake with a dollop of the reserved sambal mayonnaise.

Mango Puree

1. In a blender, combine mango, sambal and lime juice.  Puree until smooth.
2. With blender running, slowly drizzle in oil. Check for seasoning.