A taste of perfection – creativity, flavor, presentation. Such is the focus of our master chefs as they bring delicious cuisine – in all of its freshness and variety – to the table at Holland America Line.
Mix all ingredients well and adjust seasoning to taste. Use ice cream scoop to shape into cakes. Bread with panko crumbs. Place cakes on sheet pans sprinkled with dry panko crumbs. Wrap tightly and store in the refrigerator until ready to cook.
In a heavy saucepot over medium high heat, combine ginger garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%). Add cream and reduce to 60% over medium heat, careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
Mix all the ingredients together and bring to a boil. Chill.
Sauté crab cakes in non-stick saute pan until golden on each side and heated through. Drain briefly on paper towels. Arrange crab cake on plate. Drizzle with chili sauce. Pile high with marinated cucumbers. Sprinkle with chopped chives. Garnish with chive strands.