Food & Cooking Recipes Appetizers Mini Asian Crab Cakes 3.1 (193) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: not applicable Yield: 2 dozen 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. Ingredients 8 ounces jumbo lump crabmeat, picked over ¼ cup mayonnaise, plus 3 tablespoons, for garnish 2 scallions, trimmed and finely chopped 2 tablespoons soy sauce 2 teaspoons wasabi paste 1 teaspoon finely grated lime zest ½ cup plus 2 tablespoons plain breadcrumbs ½ cup all-purpose flour 2 large eggs ¼ cup sesame seeds ⅔ cup vegetable oil, plus more if needed 1 English cucumber, for garnish ½ cup drained pickled ginger, for garnish ½ teaspoon coarse salt ½ teaspoon freshly ground pepper Directions 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. Rate it Print