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: 1/3 cup mayonnaise; 2 tablespoons drained bottled capers, chopped; 2 to 3 teaspoons wasabi paste* (Japanese horseradish paste); 2 tablespoons finely chopped leek (white part only); 1 whole large egg plus 1 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* (Japanese bread crumbs); 1 lb jumbo lump crabmeat, picked over; About 2 cups vegetable oil; a deep-fat thermometer

Servings: persons

1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 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* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
a deep-fat thermometer

1
Stir together all sauce ingredients and chill, covered, until ready to use.
2
Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
3
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
4
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350u00b0F on thermometer. (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. Transfer to several layers of paper towels to drain. Return oil to 350u00b0F between batches. Serve crab cakes with sauce.
5
*Available at Asian markets and Uwajimaya (800-889-1928).

348

kcal

Calories

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 13 ingredients. The key ingredients include: 1/3 cup mayonnaise, 2 tablespoons drained bottled capers, chopped, 2 to 3 teaspoons wasabi paste* (Japanese horseradish paste), 2 tablespoons finely chopped leek (white part only), 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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