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For a long time after I returned to kosher eating, I really missed crab cakes, which were one of my favorite foods, especially in summer. When I was introduced to surimi crab sticks, I was overjoyed. The surimi has the sweet and salty flavor of crab, and works beautifully in these lightly fried cakes. Serve these with corn salad and sliced avocado in addition to the mayo, and you
1 12-ounce package surimi crab sticks
1 and 1/2 teaspoons Old Bay seasoning
2 tablespoons Gefen Mayonnaise
1/4 cup cleaned and chopped cilantro or flat-leaf parsley
1/2 cup fresh bread crumbs
1 large egg, beaten
1 teaspoon mustard
1/4 cup scallion whites, cleaned and sliced thin
1/4 cup roasted red pepper, cut into 1/4-inch dice
kosher salt
freshly ground black pepper
3/4 cup Gefen Panko
2 tablespoons grapeseed or canola oil
2 red bell peppers
1 cup Gefen Mayonnaise
In a medium bowl, combine the surimi, Old Bay seasoning, mayonnaise, cilantro, breadcrumbs, egg, mustard, scallions and red pepper, and mix. Season with the salt and pepper, and blend. Transfer to the refrigerator and chill for one hour.
Form four three-inch patties with the mixture and transfer them to a flat dish. Spread the panko on a second dish and gently coat the cakes on all sides with the crumbs, returning the cakes to the first dish when formed. Chill the breaded cakes for at least one hour or overnight.
Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and sauté, turning once, until golden brown, six to 10 minutes. Drain the cakes on paper towels, transfer to plates, and serve with the Red Pepper Mayonnaise.
On a burner or under the broiler, roast the peppers until the skin is uniformly charred. Place the peppers in a paper bag or bowl. Close the bag or cover the bowl. Allow the peppers to steam until they become cool enough to handle. Remove the stems, skin and seeds, transfer to a blender or food processor and purée, or use a hand blender.
Meanwhile, transfer the mayonnaise to a medium bowl. Mix in the pepper purée and serve immediately or refrigerate for up to five days.
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