[ HAWAII'S KITCHEN ]

Crab Cakes bake
to perfection

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These dishes were prepared by Jon Miyabuchi and Patrick Turner of Sushi Go! on Maui on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Sushi Go! Crab Cakes

1 pound blue crab meat
4 ounces artificial crab meat
4 ounces bay shrimp
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon EACH chile flakes, white pepper and Kosher salt
1 cup EACH Kula onions, bell peppers and celery, diced
1 tablespoon chopped garlic
1 cup panko (Japanese breadcrumbs)

Preheat oven to 375 degrees.

Combine seafood, mayonnaise, mustard and seasonings.

Sauté vegetables in pan. Add to crab mixture. Fold mixture together; do not overmix. Form cakes to desirable size, coat on all sides with panko and place on a baking sheet. Bake 8 to 10 minutes, until golden, or pan-fry. Serve over mixed greens.

Miso-Chile Salmon

4 to 6 4-ounce salmon fillets

>> Miso mixture:
1 cup white miso
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup soy sauce (Yamasa brand preferred)
1 cup sweet chile sauce
1/2 cup green onions
1-1/2 cup sugar

Combine ingredients for miso mixture. Pour over salmon fillets. Let sit about 1 hour.

Preheat oven to 425 degrees. Bake salmon 8 minutes. Serve over hot rice.

Nutritional information unavailable.

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KHON Hawaii's Kitchen

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