1 large or several small ripe breadfruit
2 or 3 fresh jalapeno chilies
1/2 to 1 pound fresh crab meat (or steamed fish, flaked)
1 large Kula onion, diced
1/3 cup chopped cilantro
1/3 cup grated Parmesan cheese
3 or 4 teaspoons red pepper flakes or to taste
2 or 3 teaspoons Old Bay seasoning or to taste
Juice of 2 or 3 limes
Splash of beer
Peanut or sunflower oil
2 or 3 tablespoons ponzu sauce
1 cup plain yogurt
3 or 4 teaspoons wasabi powder or to taste
Steam breadfruit thoroughly.
Roast jalapenos on grill or cook in a pan over medium heat until they begin to “sweat,” then dice.
In a bowl, combine crab, onion, cilantro, cheese, jalapenos, red pepper flakes, Old Bay seasoning, generous amount of Hawaiian salt, lime juice and beer; set aside.
Cool breadfruit enough to handle, but while still warm, cut chunks from skin and add to bowl with crab mixture. Coat hands lightly with oil; then knead mixture thoroughly until a uniform consistency is achieved. Form into cakes, stack them on a plate and cover with a damp towel.
In a cast-iron skillet or good pan, heat one-quarter inch of peanut or sunflower oil. Cook crab cakes until golden brown, and place in oven set at 200 degrees to keep warm until serving.
Mix dipping-sauce ingredients. If making ahead, wasabi will become more potent the longer it sits.