| Ingredient | ULF # | Portion |
|---|---|---|
| Handy Crab Lump Backfin Crab | 243057 | 1 can |
| Sparboe Eggs | 215608 | 2 each |
| Upper Crust Panko | 430124 | 1 cup |
| Tulkoff Garlic | 430439 | 2 tsp. |
| Ginger, finely chopped | 128598 | 1 tsp. |
| Sauce Craft Gochujang | 463594 | 3 oz. |
| Mann’s Green Onion | 138884 | 1 oz. |
| Mann’s Power Blend | 133963 | 2 oz. |
| Sauce Craft Honey Sriracha | 463590 | 1 oz. |
| ProAct Cilantro | 127771 | 1 tsp. |
In a medium sized mixing bowl, place the crab meat, egg, green onion, gochujang, garlic and ginger. Gently, mix these ingredients without breaking up the crab too much. With a 2 oz. scoop, portion and hand shape each cake.
On flat top or sauté pan, sear the formed cakes on both sides until golden. Finish in the oven until internal temp reaches 165 degrees.
In a small mixing bowl, combine power blend and honey sriracha sauce to make the Asian slaw. Finish with toasted sesame seeds, gochujang aioli, and green onions.
