CRAB CAKES WITH HONEY-MISO VINAIGRETTE

¼ Cup Maui Onion, Diced Small
¼ Cup Celery, Diced Small
2 Tbs. Red Bell Pepper, Diced Small
2 Tbs. Yellow Bell Pepper, Diced Small
¾ Cup Crab Meat, Squeezed Dry Inspect for Shells
½ Cup Mayonnaise
¼ Cup Panko Flakes
1 tsp. Roasted Garlic, Minced
1 Tbs. Dijon Mustard
1 Tbs. Sweet Chili Sauce

Sauté diced onion, celery & peppers. Cool. Combine all ingredients.
Using a small scoop, portion out crab cakes.
They should weigh 1.5 oz. before breading. Bread crab cakes, using standard breading. PROCEDURE:
Dip crab cake balls into flour, egg then panko. Flatten into patties. Set on a tray lined with parchment paper. Chili until ready to serve. Cook in 350 degree vegetable oil until golden brown. Set finished crab cakes on a clean paper towel.

HONEY-MISO VINAIGRETTE

1 Tbs. Pickled Ginger, ½ tsp. Garlic, Minced, ½ Cup Honey, ½ Cup Rice Vinegar,
½ tsp. Sugar, 1 Egg Yolk, 2 Tbs. Miso Paste, 1 ½ Cups Oil, Preferably Canola.

Place all ingredients except oil in a blender. Turn blender on low, then to high.
Add peanut oil slowly while blending. Blend until well combined.
Pour honey-miso vinaigrette onto plate. Add crab cakes. Garnish with greens.