Recipe: Crabcake Banh Mi Sandwich

Makes 2 sandwiches.

Note: From David Tanis.

• 8 oz. crabmeat

• Salt and pepper

• 1 tbsp. cornstarch

• 2 tbsp. chopped green onions

• 1/2 c. mayonnaise (homemade is particularly good), divided

• 2 tbsp. lime juice

• 1 tsp. grated ginger

• 1 tsp. fish sauce

• 1 tsp. brown sugar

• 1 medium carrot, cut into 4-in. julienne strips

• Vegetable oil, for frying

• 2 sandwich rolls or 1 small baguette, cut in 8-in. lengths, warmed until crust is crisp

• A few lettuce leaves

• Sliced jalapeño peppers

• A few cilantro sprigs

• A few mint sprigs

Directions

Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, green onions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in breadcrumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.

In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coat. Set aside for 5 minutes to pickle slightly.

Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crabcakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.

Nutrition information per serving:

Calories756Fat54 gSodium1,145 mg

Carbohydrates42 gSaturated fat9 gTotal sugars8 g

Protein27 gCholesterol125 mgDietary fiber4 g