Mini Thai Crab Cakes with Spicy Aioli

Seafood, Starters | November 15, 2016 | By

Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance!  They are so full of flavor and very little filler, so no worries about putting on the pounds!  I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date!  Frying these babies uses very little oil so they’re not that greasy.  You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal.  Make sure to put aside a few for lunch the next day!  I threw the leftover cakes on top of a salad and they were yum!  “Happy Happy Joy Joy!” 

Mini Thai Crab Cakes with Spicy Aioli
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Zest from 1 lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg, beaten
  • ½ cup Panko bread crumbs
  • 2 tablespoons canola oil
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
  1. In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
  2. Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
Notes
Sambal oelek can found at your local grocery store, on Amazon.com, or at specialty Asian markets.

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Easy Leftover Pork Soup

Pork Soup

Watch the recipe video on the Asian Caucasian YouTube Channel

One thing is certain, when you make this easy pork soup you will not be slaving in the kitchen all day! I used the leftover pork from my Chinese Five Spice Pork Tenderloin recipe to flavor the dish and provide the protein. Just make the broth, add in your veggies (shiitake and oyster mushrooms, garlic, carrots, and onions) and the flavorings. Layer it with yummy soba noodles and top it off with the pork and a soft-boiled egg. It’s even better tasting the next day!  So, so good!  Really healthy Asian noodle soup, no lie!

buckwheatnoodles

Buckwheat Noodles | Pork Soup recipe

Soba noodles soak up the amazing flavors of this soup!

Easy Leftover Pork Soup
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 3 garlic cloves, crushed
  • ½ onion, chopped
  • 1 carrot, diced
  • 1 tablespoon ginger, minced
  • ½ cup shiitake mushrooms, sliced
  • ½ cup oyster mushrooms, sliced
  • 4 cups low sodium chicken broth
  • 2½ tablespoons reduced-sodium soy sauce
  • ¼ teaspoon pepper
  • 4 ounces cooked soba noodles
  • 4 green onions, sliced (extra for topping)
  • ½ cup fresh cilantro, chopped (extra for topping)
  • Sliced Chinese Five Spice Pork Tenderloin*
  • 1 soft boiled egg, sliced in half
Instructions
  1. Heat the oil over medium-high heat in a heavy soup pot. Add the garlic and onion and cook 3 minutes. Stir in the carrots and ginger another 2 minutes. Add the mushrooms and cook another 5 minutes until onions are translucent. Pour in the chicken broth, soy sauce, and pepper. Stir well to combine. Bring to a boil. Cover and simmer for 5 minutes. Stir in the green onions and cilantro.
  2. To assemble: Place the soba noodles at the bottom of a large soup bowl. Ladle in the soup. Add the pork tenderloin to the soup. Top with eggs. Garnish with green onions and cilantro.

 

Chinese Five Spice Pork Tenderloin

Meat | October 25, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

After I made this recipe my house smelled amazing!  The aromas of the Chinese Five Spice combined with the garlic and pork almost made my dog go out of his freaking mind!  I couldn’t wait to dig into this dish. The pork is so unbelievably tender and the sauce seals the deal!  Serve it with your favorite rice and a veggie. Use the leftovers for sammies or soup. (Will be posting that soon also.)  Dig into this tasty tenderloin! 

Chinese Five Spice Pork Tenderloin
 
Author:
Serves: 4
Ingredients
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, crushed
  • 2 teaspoon Chinese five spice powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons light brown sugar
  • 1 ½ teaspoons sesame oil
  • 4 green onions, sliced and divided
  • 1 teaspoon corn starch
  • 1 (1.25 lb.) pork tenderloin, trimmed of fat
Instructions
  1. In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
  2. Place the pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
  3. When ready to cook, preheat oven to 375 degrees. Remove pork from refrigerator and let it get to room temperature. Heat a heavy cast iron pan or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a boil and thicken sauce for 2 minutes on low heat. Pour sauce over the pork. Sprinkle pork with the remaining green onions. Serve with your favorite rice.
Notes
Adapted from: Alicia Cheung Hambrick