Asian-Style Crab Cakes With Wasabi Caper Sauce Recipe

Name: Asian-Style Crab Cakes With Wasabi Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For wasabi caper sauce; 1/3 cup mayonnaise; 2 tablespoons drained bottled capers, chopped; 2 -3 teaspoons wasabi paste (* Japanese horseradish paste); For crab cakes; 2 tablespoons finely chopped leeks (white part only); 1 large egg, plus; 1 egg yolk; 1 1/2 tablespoons mayonnaise; 3/4 teaspoon spicy Chinese mustard (*); 1/2 red bell pepper, finely chopped (1/3 cup); 1/2 teaspoon minced peeled fresh ginger; 1 1/2 cups panko breadcrumbs (*Japanese bread crumbs); 1 lb lump crabmeat, picked over; 2 cups vegetable oil

Servings: persons

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko breadcrumbs (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil

1
Make wasabi caper sauce:
2
Stir together all sauce ingredients and chill, covered, until ready to use.
3
Make crab cakes:
4
Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
5
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
6
Stir in crabmeat and chill, covered, 1 hour.
7
Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
8
Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
9
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350u00b0F on thermometer.
10
(Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
11
Transfer to several layers of paper towels to drain.
12
Return oil to 350u00b0F between batches.
13
Serve crab cakes with sauce.

1445

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For wasabi caper sauce, 1/3 cup mayonnaise, 2 tablespoons drained bottled capers, chopped, 2 -3 teaspoons wasabi paste (* Japanese horseradish paste), and more.

Yes, Asian-Style Crab Cakes With Wasabi Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian-Style Crab Cakes With Wasabi Caper Sauce

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