Recipe

Asian Crab Cakes Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year ago These can be made mini sized, as I made them in the photo, or regular sized as a main entree with a light salad. The toppings of wasabi, mayonnaise, cucumber, & pickled ginger add creaminess, crispness, and tang (& makes them look really pretty too!) ... More Prep:60m Cook:14m Servings:12	Luisascater
	crab cakes asian

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Fans

binky67

angelinaw

trinii

lunasea

brianna

jenniferby

mystic_riv

elgab89

gourmetana

Ingredients

8 ounces fresh jumbo lump crabmeat, picked over

1/4 cup good quality mayonnaise, plus 3 tablespoons for garnish

2 scallions, trimmed and finely chopped

2 tablespoons lite soy sauce

2 tablespoons fresh lemon juice

2 teaspoons wasabi paste

1 teaspoon finely grated lemon zest

1/2 cup plus 2 tablespoons panko breadcrumbs

1/2 cup all-purpose flour

Coarse salt and freshly ground white pepper

2 large eggs

1/4 cup sesame seeds

2/3 cup vegetable oil, plus more if needed

1 peeled English cucumber, for garnish

1/2 cup drained pickled ginger, for garnish

Directions

Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.

In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.

Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour.

Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.

To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.

Meanwhile, stir together remaining 3 tablespoons mayonnaise, I tablespoon sugar and 1 1/2 teaspoons wasabi.

Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.

Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

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Comments

trigger 1 year ago said:
Wasabi and ginger add a wonderful touch.
Nice presentation.

mystic_river1 1 year ago said:
Very nice! 5

brianna 1 year ago said:
My kind of treat, I love crab anything. High 5

angelinaw 1 year ago said:
Beautiful presentation and nice flavor combinations. High five!

binky67 1 year ago said:
I'm with Brianna on this one, I love crab anything. Beautiful pic too :-)

gourmetana 1 year ago said:
I love crab cakes but never made them at home. I think now it is time! It looks amazing and my mouth is already watering! Thank you for sharing!
*5*

lunasea 1 year ago said:
How lovely these are - and they sound delicious. You get a high 5 from me and I flagged you for beauty, too. Gorgeous picture, Luisa. Thanks!

elgab89 11 months, 4 weeks ago said:
So delicious - perfect combination of ingredients. And, of course, if it is made by Luisa, has to look sublime, too!

ttaaccoo 11 months, 2 weeks ago said:
Oh my!! makes me homesick for dungeness crab!! These sound yum! You go girlfriend!! (i'm from Sonoma County) trish

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