Best 2 Asian Mini Crab Cakes Recipes
Prepare to tantalize your taste buds with a culinary journey to the vibrant shores of Asia. In this comprehensive guide, we will embark on a quest to discover the secrets behind the delectable Asian mini crab cakes. Whether you're a seasoned cook or just starting your culinary adventure, this article will provide you with all the necessary knowledge and inspiration to create these flavor-packed morsels at home. From selecting the freshest ingredients to mastering the art of balancing flavors, we'll guide you through every step of the process, ensuring that you end up with perfectly golden-brown, crispy on the outside and tender and juicy on the inside crab cakes that will leave your family and friends craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MINI ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 15
Steps:
- 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.
- 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 1 1/2 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
- Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
- 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 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.
ASIAN MINI CRAB CAKES
Steps:
- Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
- Heat the 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 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
- Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
- To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.
Tips:
- Use fresh crab meat for the best flavor.
- If you don't have any fresh crab meat, you can use frozen crab meat that has been thawed in the refrigerator overnight.
- Be sure to remove all of the shells and cartilage from the crab meat before cooking.
- Gently mix the crab meat with the other ingredients so as not to break up the crab meat too much.
- Form the crab cakes into small patties, about 1 1/2 inches in diameter.
- Pan-fry the crab cakes over medium heat until they are golden brown and cooked through.
- Serve the crab cakes immediately with your favorite dipping sauce.
Conclusion:
These Asian Mini Crab Cakes are a delicious and easy appetizer that is perfect for any occasion. They are made with fresh crab meat, vegetables, and spices, and they are pan-fried until golden brown. Serve them with your favorite dipping sauce and enjoy!
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