These unique spicy crab cakes get a further kick from homemade sweet-and-sour jam.
Adapted from Vasa Waterfront Kitchen & Bar
Makes 8 servings
12 cups diced fresh tomatoes
2 cups minced jalapeño chili peppers (seeds removed)
2 cups ﬁnely diced red onions
2 cups apple cider vinegar
3 cups sugar
2 tablespoons chopped garlic
1 tablespoon kosher salt, or to taste
juice of 5 limes
½ cup chopped cilantro
½ cup diagonally sliced scallions
2 cups mayonnaise
1 medium red bell pepper, minced
1 jalapeño chili pepper, seeded and minced
1 teaspoon ground ginger
½ teaspoon ground allspice
2 tablespoons sriracha sauce
¼ cup chopped cilantro
¼ cup chopped scallions
grated zest of 2 limes
salt to taste
freshly ground black pepper to taste
2 pounds super lump crab meat
2 cups panko bread crumbs, plus additional for coating
2 tablespoons vegetable oil, or more as needed
1. Prepare the jam. In a large saucepan, combine tomatoes, jalapeños, onions, vinegar, sugar, garlic, salt, and lime juice. Bring to a boil over medium-high heat, then lower heat to maintain a simmer. Cook, uncovered, stirring often, until liquid coats the back of a spoon.
2. Remove from heat and cool to room temperature, then stir in cilantro and scallions. May be prepared in advance and stored, refrigerated, in a covered container.
3. Prepare the crab cakes. In a large bowl, stir together mayo, bell pepper, jalapeño, ginger, allspice, sriracha, cilantro, scallions, lime zest, salt, and pepper. Gently fold in the crab meat and 2 cups of the panko. Cover and refrigerate for 45 minutes.
4. Shape mixture into patties and coat with additional panko crumbs.
5. Heat oil in a large skillet over medium-high heat. Add 4 to 6 patties at a time and cook until browned, about 4 to 5 minutes on each side.
6. Transfer to a serving platter and serve crab cakes with jalapeño-tomato jam on the side.