Crab Cake Mix Ingredients:

1 lb pasteurized lump blue crab meat

1 bunch scallion "green onions" thin sliced

1 tsp whole grained mustard

1 tbs real mayonnaise

TT Togarashi spice or fresh cracked black pepper

1 tsp Japanese Yuzu juice or lemon juice

1/2 cup Panko "Japanese bread crumbs"

Cooking Ingredients:

2 cups Panko "Japanese bread crumbs"

1/4 cup Vegetable oil

Sauce Ingredients:

1 cup real mayonnaise

2 tsp curry powder

2 tbs Siriracha chili sauce

1 oz lemon juice

Method of Preparation:

1. Pre-heat oven to 350 degrees

2. Crab mix - place all ingredients into medium size mixing bowl and gently try to keep crab lump intact

3. Mold the crab cake using your hands or a pastry ring mold

4. Roll the crab cakes and coat them in the extra 2 cups of panko

5. Place all sauce ingredients into a small mixing bowl and mix. You can leave out sriracha or use less to make the sauce less spicy

6. Place a medium size fry pan on medium heat, pour the oil in the pan, once oil is hot sear the crab cakes. NotE: You do not want the oil too hot or the crab cake will burn.

7. Plate and serve