Recipe courtesy of Bachi Burger
Show: Unique Eats
Episode: Mash-Ups


Crab Cake: 
  • Kosher salt
  • 1 ear sweet corn, husk on
  • 1 pound blue crab
  • 12 ounces snow crab
  • 2 cups Crab Cake Sauce, recipe follows
  • 1 1/2 cups mayonnaise
  • 1 cup panko breadcrumbs
  • 1/4 cup fresh Thai basil, finely diced
  • 1/4 cup fresh cilantro, finely diced
  • 1/4 cup green onions
  • 2 tablespoons fresh squeezed lemon juice
  • 4 red bell peppers, roasted, peeled, deseeded and finely diced
  • 2 sleeves crackers, such as Ritz, crumbled
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 4 Taiwanese sweet bread buns, for serving, split and toasted
  • 4 ounces Tartar Sauce, recipe follows
  • 4 ounces Mango Chutney, recipe follows
  • 1 avocado, sliced
  • 4 slices tomato
  • 1 1/2 ounces Asian style mixed greens
  • 12 brown ale-battered onion rings, for serving
Crab Cake Sauce:
  • 1/2 cup vegetable oil
  • 1 small yellow onion, finely diced
  • 1 tablespoon butter
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, pureed
  • 1 cup brown sugar
  • 1/2 cup seafood seasoning, such as Old Bay
  • 1 tablespoon paprika
  • 1/2 teaspoon ichimi pepper
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
New Tartar Sauce:
  • 3 1/2 cups mayonnaise
  • 1 1/2 cups dill relish
  • 1/4 cup capers, drained and roughly chopped
  • 4 tablespoons fresh cilantro, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon ichimi pepper
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1 teaspoon rice wine or tarragon vinegar
  • 1/2 yellow onion, minced
  • Salt and freshly ground black pepper
Mango Chutney:
  • 1 teaspoon vegetable oil
  • 1 shallot, diced
  • 1 tablespoon ginger, pureed
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon five-spice
  • 1/2 teaspoon ground nutmeg
  • 1 clove garlic, chopped
  • 2 cups dried mango
  • 1 fresh mango, finely diced
  • 1 cup sugar
  • 1 red Thai chile
  • 1 cinnamon stick
  • 1 cup rice wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon sambal


For the crab cakes: Bring a pot of water with 1 teaspoon salt to a boil, and then cook the corn with the husk on for 10 minutes. Peel off and discard the husk, and then remove the kernels from the stalk with a knife and set aside. 

Combine the corn with the blue crab, snow crab, Crab Cake Sauce, mayonnaise, breadcrumbs, Thai basil, cilantro, onions, lemon juice, peppers and crackers in a large mixing bowl and mix thoroughly. Shape into 5-ounce patties, and then place on a baking sheet in the refrigerator to rest and firm up, about 30 minutes. 

For cooking and assembling: Heat the butter and oil in a large saute pan, and then saute the crab cakes until golden on each side. To build the sandwiches, smear 1 ounce of New Tartar Sauce and 1 ounce of Mango Chutney on each crab cake, followed by 1 slice of tomato, 4 slices of avocado, some Asian style greens and 3 onion rings. Enjoy! 

Crab Cake Sauce:

Heat 1 teaspoon of the oil and the butter in a saute pan and cook the onions to sweat until translucent. Set aside. Heat the remaining oil in a small saucepan and add the garlic and ginger and saute until fragrant. Add the brown sugar, seafood seasoning, paprika and ichimi. Fold in well and continue cooking for 2 minutes longer. Stir in the onions, fish sauce and lime juice and cook for 3 minutes. Taste and adjust the seasoning.

New Tartar Sauce:

Combine the mayonnaise, relish, capers, cilantro, lemon juice, sugar, paprika, ichimi pepper, seafood seasoning, rice wine and onions in a large bowl and mix until well combined. Season with salt and black pepper.

Mango Chutney:

Heat the oil in a large saucepan over medium heat and saute the shallots until translucent. Stir in the ginger, clove, five-spice, nutmeg and garlic and continue sauteing for 3 minutes. Add the dried and fresh mango and pour in enough water to cover. Stir in the sugar, and then add the Thai chile and cinnamon stick. Bring to a low boil and cook until the dried mango is soft, 30 minutes. Pour in the rice wine vinegar and cook for another 10 minutes. Season with the salt and sambal and then remove from the heat and let cool. Remove the cinnamon sticks and puree the chutney.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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