Crab Cake

1 pound crab meat

1 red pepper or jalapeno pepper, chopped

2 medium shallots, mince

1 clove garlic, mince

2 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon finely chopped cilantro

1/4 cup  panko 

2 small eggs, lightly beaten

2 teaspoons fish sauce (optional)

salt and pepper

• If using crab meat from the can or container, drain it first in a colander, transfer to a plate lined with paper towel to get rid of the excess water

• in a medium bowl mix all ingredients carefully to make sure that crab meat doesn't falling apart too much

• form the crab meat mixture into round shape

• heat a skillet on top of the stove to medium high heat, add olive oil and fry the crab cake without over crowding them. Fry each side until golden brown (I only flip them once, otherwise it will brake apart)

• serve as a main dish for lunch with simple salad or make a smaller size cake and serve them for appetizer