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Mini Asian Crab Cakes

Recipe photo courtesy of not applicable

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.

Source: Martha Stewart Living, December 2003



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How would you rate this recipe?
  • lisamcg1443822
    20 DEC, 2017
    The taste is great, but the directions need to be revised. The crab meat either needs something to bind it and/or freeze BEFORE dredging and frying.
  • cindylorimer
    4 JAN, 2015
    i made this as appetizers for our christmas party and it was delicious and planning on using this again for my daughter's birthday party. this is definitely a keeper. love the ginger on the crab cake and the whole balance of flavors.
  • Pork C Fish
    22 JUN, 2014
    Made for a party of 45. These freeze incredibly well (I use a vacuum sealer). A little pastry bag and tip helps knock out the wasabi mayonnaise. I suggest letting the mix blend overnight, then using some plastic wrap, create a log of crab and roll it up tightly and put back in the refrigerator or even the freezer for a bit to get firm. Slice into discs. Easier than rolling them up. Didn't do ribbons, served atop a disc of cucumber for easier service.
  • steph4545
    24 APR, 2012
    Forget the shaved cucumber. I served mine on sliced cucumber. A litter easier and just as good!!
  • trombonekaren
    13 JUN, 2009
    These are really, really good - great for a party because they are different from what you expect. My guests loved them! They go together pretty quickly and easily too! I froze them and popped them in the oven at the party and it worked great!

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