Ingredients
- 8 ounces fresh jumbo lump crabmeat, picked over shopping list
- 1/4 cup good quality mayonnaise, plus 3 tablespoons for garnish shopping list
- 2 scallions, trimmed and finely chopped shopping list
- 2 tablespoons lite soy sauce shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 teaspoons wasabi paste shopping list
- 1 teaspoon finely grated lemon zest shopping list
- 1/2 cup plus 2 tablespoons panko breadcrumbs shopping list
- 1/2 cup all-purpose flour shopping list
- coarse salt and freshly ground white pepper shopping list
- 2 large eggs shopping list
- 1/4 cup sesame seeds shopping list
- 2/3 cup vegetable oil, plus more if needed shopping list
- 1 peeled english cucumber, for garnish shopping list
- 1/2 cup drained pickled ginger, for garnish shopping list
How to make it
- 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.
The Rating
Reviewed by 10 people-
very nice! 5
mystic_river1
in Bradenton loved it
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My kind of treat, I love crab anything. High 5
brianna
in loved it
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Beautiful presentation and nice flavor combinations. High five!
angelinaw
in St Louis loved it
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