Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens

Ingredients : List A

• 10 ounces Alaskan king crab meat
• 3 ounces ground pork
• 1 tablespoon chopped celery
• 1 tablespoon chopped bell pepper, assorted colors
• 1 tablespoon chopped green onion
• 1 tablespoon fresh corn
• 2 tablespoons mayonnaise
• 1 whole egg
• ground pepper, to taste

List B

• 1 cup tempura batter (3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 whole egg and 1/2 cup of water, combined)
• 1 cup bread crumbs
• 2 cups vegetable oil for frying crab cakes
• 2 cups Big Island baby greens or mesclun greens

Preparation:

1. Combine ingredients from list A, divide to a 3-ounce portion and form a round pancake.
2. Dip crab cakes into tempura batter and coat with bread crumbs.
3. In a wok or deep fryer, pre-heat oil at 375 F, then fry crab cakes to golden brown and set aside.
4. On a plate, lay down salad as a bed then put down crab cake and top with fresh mango, tomato salsa.

Fresh Mango & Tomato Salsa Ingredients:

• 1 tablespoon ripe mango, diced about 1/4 inch
• 1 tablespoon tomato, diced about 1/4 inch
• 1 teaspoon chopped onion
• 1 teaspoon chopped Chinese parsley
• 1/2 teaspoon lemon juice
• 1/2 teaspoon balsamic vinegar
• salt and Tabasco, to taste

Preparation:

1. To prepare salsa, mix all ingredients together.
2. Serve with Thai Crab Cake.