ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- 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.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F 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 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
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Zaffar Rafiq
[email protected]I had a hard time finding fresh crab meat, so I used canned crab meat instead. The crab cakes still turned out good, but I think they would have been even better with fresh crab meat.
hanif ahmed
[email protected]These crab cakes were a bit too spicy for my taste, but my husband loved them.
Jessica Cantrell
[email protected]I wasn't sure about the wasabi caper sauce, but it was actually really good. It added a nice kick to the crab cakes.
Dancoo Dini
[email protected]These crab cakes were easy to make and very tasty. I will definitely be making them again.
Naushaad Allie Parker
[email protected]I love the unique flavors of these crab cakes. The wasabi caper sauce is a great addition.
Paul Watson
[email protected]These crab cakes were delicious! I followed the recipe exactly and they turned out perfect. The wasabi caper sauce was the perfect finishing touch.
julien feuke
[email protected]I'm not a big fan of seafood, but I really enjoyed these crab cakes. The flavors were well-balanced and the crab meat was cooked perfectly. The wasabi caper sauce was also very good.
Monny Omobola
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and the flavor was amazing. The wasabi caper sauce was also very good, but I used a little less wasabi than the recipe called for.
Anas Saoui
[email protected]I love crab cakes, and these Asian-style crab cakes were some of the best I've ever had. The flavors were amazing and the wasabi caper sauce was a perfect addition. I will definitely be making these again and again.
Md Naeem Hassan
[email protected]These crab cakes were a hit at my dinner party! The combination of Asian flavors was unique and delicious. The wasabi caper sauce was the perfect complement to the crab cakes, adding a bit of spice and tang. I will definitely be making these again.