I love getting a new veggie that I’ve never tackled before.  A couple weeks ago, my husband brought home our CSA box complete with two enormous daikon radishes.  To the Google!  I searched around for recipes that suited my fancy, and finally decided to wing it on my own.  I found a recipe for daikon radish cakes and figured that since it was pretty close to a crab cake, why not combine the two?  Behold!  Daikon Radish Crab Cakes with Sriracha mayonnaise.

To be clear, these should probably be called “krab cakes” because I used imitation crab.  I know that may be blasphemy for some, but it’s pert near impossible to find fresh, affordable crab here in central Texas.  Should you wonder what is in the background, it is daikon radish french fries.  No, I won’t share that recipe.  They were awful,  even the dogs wouldn’t eat them.  If you see a recipe for those elsewhere, just keep on walking.

Daikon Radish Crab Cakes

1 1/2 c daikon radish, minced

1 c imitation crab, shredded

2 t salt

1 clove garlic, minced

1 bunch scallions, diced fine

1 egg

1/2 c breadcrumbs

1/2 t paprika

pepper to taste

1 c vegetable oil (0r more), or similar neutral oil, for frying

In a large, wide skillet heat the oil to about 350 degrees, or until a small test cake dropped in bubbles and fries as soon as it hits the oil.

The easiest way to approach this is with the food processor.  Use the processor to mince the radish.  Add the crab (krab) and pulse a couple times.  Add the salt, garlic, and scallions and pulse again.  Add the remaining ingredients and pulse until just combined.  Form into patties about 3″ in diameter.  Fry until golden brown, flip over, and fry the second side until similarly browned.  Remove with a spatula to a cooling rack covered with 2-3 layers of paper towels.  Cool slightly before serving.  It may be necessary to replenish the oil halfway through cooking, depending on how much your cake soak up.

Serve with mayonnaise mixed with sriracha to your particular taste.