Asian-Style Crab Cakes With Wasabi Caper Sauce |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette. Ingredients:
1/3 cup mayonnaise |
2 tablespoons drained bottled capers, chopped |
2 -3 teaspoons wasabi paste (* japanese horseradish paste) |
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 |
Directions:
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 350°F 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 350°F between batches.
13. Serve crab cakes with sauce.
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