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Crab Cakes with Sweet-and-Sour Cucumber Salad

See full recipe on: Williams-Sonoma



Ingredients

1/2 lb. ground pork butt
2 shallots, finely minced, plus 1 large shallot, finely sliced
1 red serrano chili, minced
1 green onion, finely sliced
1/4 cup finely diced red bell pepper
3 tbs. coarsely chopped fresh cilantro
2 tbs. panko or fine dried white bread crumbs, or as needed, plus 1 cup for coating
1 tbs. fish sauce
1 tsp. ground pepper
1 tsp. salt
1/4 tsp. plus 2 tbs. sugar
1 egg, lightly beaten
1/2 lb. cooked fresh crabmeat, flaked
1/2 cup rice vinegar
1/2 english (hothouse) cucumber, peeled, quartered lengthwise, and thinly sliced
1 green serrano chili, finely chopped
2 tbs. chopped roasted peanuts
Peanut oil or corn oil for frying

Nutrition 4 servings

Per Serving % Daily Value
Calories 772
Fat 60g 93%
Carbs 30g 10%
Protein 26g 52%
Fiber 3g 13%
Cholesterol 142mg 47%
Sodium 1,242mg 51%
     
Fat
Carbs
Protein

Preparation






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