Lemongrass Crab Scallop Cakes With A Spicy Cucumber Dipping Sauce
Ingredients
- 12 oz sea scallops
- 12 oz lump crab meat
- 1 three inch piece of lemongrass
- 2 lemons, zest only
- 0.5 c panko breadcrumbs
- 0.25 c chives, minced
- 4 large eggs, lightly beaten
- 0 salt and pepper, to taste
- 1 c water
- 0.25 c sugar
- 1 t sea salt
- 0.25 c white vinegar
- 0.25 t crushed red pepper flakes, to taste
- 1 large shallot, minced
- 0.5 english cucumber, pelled, cut in half lengthwise, seeded and thinly sliced
- 0.25 c peanut oil
- 0.25 c butter
- 0 cilantro (as garnish)
- 0 mint (as garnish)
Instructions
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