CRAB CAKES FOR BAHN MI SANDWICH
3 Tablespoons EVOO
1 shallot, minced
1 1/2 tablespoon garlic, pasted
1 1/2 tablespoons ginger, minced
1/4 cup piquillo peppers, small chop
2-3 teaspoons crème fraiche or mayo just to bind
8 ounce crabmeat, well-drained, but not dry, and picked of shell
METHOD: Blend prepared ingredients gently; using 2 – 3 tablespoons, or 1 1/2 ounces, of mixture, form a crab patty cake. Preheat skillet with small amount EVOO and butter. Brown on medium heat bout 2-3 minutes; turn over and brown 1 minute. Serve immediately, first side up, or place onto sheet pan first side up and hold refrigerated until just before service. Reheat in preheated oven, 400 °F, until heated through, about 7 minutes.
Chef NOTE: Remember when browning, you do not need to cook them as they are already cooked. Just brown them and remove to plate or hold refrigerated until reheating.