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1
2 tablespoons brown sugar Toasted sesame seeds (see Note), chopped cilantro, and sliced green onion, for garnish Saute the garlic and ginger in a tablespoon of peanut oil for a few minutes; cooking them first really releases a lot of flavor and gives the crab cakes depth.
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2
Remove from the heat.
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3
In a mixing bowl, combine the crabmeat, bread crumbs, green onion, mayonnaise, chili paste, lemon juice, and egg white.
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4
Scrape the garlic-ginger oil into the bowl; season with salt and pepper.
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5
Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat.
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6
Using your hands, form the mixture into 4 crab cakes; they should be moist and just hold together.
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7
Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while preparing the bok choy.
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8
This allows the flavors to blend and the crab cakes to set.
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9
Cover the bottom of a skillet with a 2-count drizzle of peanut oil and heat until almost smoking.
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10
Split the piece of ginger open with a knife, then whack it with the flat side of the knife to release the flavor.
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11
Lay the ginger pieces in the oil, cut-side down, to let them start to perfume.
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12
Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color.
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13
Add the soy sauce, oyster sauce, lemon juice, and brown sugar.
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14
Thin out the sauce with 3/4 cup of water.
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15
Cook for 5 minutes, or until the sauce has a syrupy consistency.
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16
While thats happening, coat another skillet with a 4-count of peanut oil and bring it to a slight smoke over medium heat.
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17
Fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
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18
Serve the crab cakes with the bok choy and garnish with the toasted sesame seeds, cilantro, and green onion.
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19
To make fresh bread crumbs: Cut the crusts off some stale bread and pulse it in a food processor.
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20
To toast sesame seeds: Put the sesame seeds in a dry skillet.
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21
Place over medium-low heat and shake the pan constantly until the seeds are golden brown.
