Here's an Asian - and very elegant - spin on the classic American crab cakes. A dry Gewürztraminer compliments the flavors of this appetizer very well.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Make sauce:
Step 1
Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
Make fritters:
Step 2
Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
Step 3
Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
Step 4
Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
Step 5
Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.
