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Asian

RICE NOODLE-ENCRUSTED THAI CRAB CAKES WITH PEANUT SAUCE

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Serves 8

Ingredients

1 lb. Lump Crab Meat, Be Careful to Remove Any Shells
1 ¼ Cups of Breadcrumbs
½ Diced Red Bell Pepper
½ Diced Yellow Pepper
1 Diced Celery Stalk
¼ Cup of Scallions
1 Whole Egg
1 Egg White
2/3 Cup Mayonnaise
1 Tsp. Dragon Rub Seasoning
1/8 Tsp. Crushed Red Pepper
1 Tbs. Fish Sauce
2 Cups of Cooked Rice Noodles

Directions

Mix all of the ingredients (except the noodles) gently not breaking apart the lump crab.
Once all ingredients are mixed together, divide the mixture into 8 equal portions.
Each portion will receive ¼ cup of cooked rice noodles.
Gently mix the ¼ cup of rice noodles per 1/8 portion of crab mixture.
Form each crab cake into the resemblance of a "Hockey Puck".
Deep fry each crab cake for 3 min.
Remove crab cakes and let drain into a paper towel.
Place each crab cake on a cookie sheet and continue to bake in a 350 degree oven for 10 min.
Remove and serve hot.

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