Crab Cakes with Fennel and Pomegranate
• 250g ground pork shoulder
• 3 pcs shallots, minced
• 2 tsp finely sliced green onions
• 1/4 cup finely diced red bell pepper
• 3 tbsp coarsely chopped cilantro (fresh coriander)
• 2 tbsp + 1 cup Japanese breadcrumbs
• 1 tbsp Thai fish sauce
• 1 tsp freshly ground pepper
• 1/2 tsp salt
• 1 large egg, lightly beaten
• 250g cooked fresh crabmeat, flaked
• Canola or corn oil for frying
1. In a large bowl, combine the pork, shallots, green onions, bell pepper, cilantro, 2 tablespoons breadcrumbs, fish sauce, pepper, salt and egg. Mix well. If the mixture is too moist and does not hold together, add more breadcrumbs. Add the crabmeat and mix without compressing the crabmeat.
2. Place the 1 cup breadcrumbs in a shallow dish. Scoop up 1/3 cup crab mixture and form into a cake 3 inches in diameter and 3/4 inch thick. Dip each crab cake into the breadcrumbs, pressing it lightly and turning to coat both sides. Arrange on a baking sheet. You should have 8 cakes. Loosely cover with plastic wrap and refrigerate for 30 minutes.
3. In a large frying pan over medium-high heat, pour oil to a depth of 1/4 inch. Fry the crab cakes without crowding them in the pan, turning once, until crisp and golden. Using a slotted spoon, transfer to paper towels to drain.