Asian Inspired Crab Cakes

For this recipe you will need the following ingredients:

24 ounces crab meat (jumbo or lump is preferred but not required)
8 ounces red bell pepper ( by weight not volume) (fine dice)
8 ounces red onion (fine dice)
4 garlic cloves (minced)
.25 Cup Mint
.25 Cup Cilantro
1.5 tablespoons Fish Sauce ( can use soy of you don't have fish sauce)
1.5 tablespoons Sesame Oil (this is for flavor not for frying)
3 Large Eggs (beaten)
8 ounces Fresh Bread Crumbs
1 Tablespoon Chinese 5 Spice
Mayonnaise ( I purposely don't put an amount here because it will vary with the amount of moisture in the crab. So the amount is, enough to bind the mixture")
2 Lime
1 Lemon
2 Tablespoons oil
Neutral Oil to fry the cakes in (not olive oil)

In a cold pan add 2T oil and garlic and turn the stove onto medium. Once the pan has heated up and the garlic should be soft and not burnt add onion and bell pepper. Cook until soft, and put to the side to cool. In a large bowl add cooled onion mixture, Crab, mint cilantro, fish sauce, sesame oil, eggs, bread crumbs, five spice, and the juice of 2 limes. Season with black pepper. Mix together using a folding action so that you don't break up the crab. Add the mayonnaise to bind. Once the mixture combined cover with plastic wrap and put in refrigerator for 30 minutes. After 30 minutes divide into 6-8 portions, and heat large saute pan with oil to medium high. Once the pan has come up to temp place 3-4 crab cakes in pan and let fry for 2-3 minutes on each side or golden brown on each side. repeat with remaining. Serves 6-8

I would like to offer some suggestions for this recipe. If you like it spicy add a red jalapeno, or Thai Chile, or sombal (Asian hot sauce)

Be on the look out for more ideas and recipes from Chef Jackson's Kitchen