Name: Mini Asian Crab Cakes
Yield: Makes about 2 dozen
Ingredients: 8 ounces jumbo lump crabmeat, picked over; 1/4 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; 1/2 cup plus 2 tablespoons plain breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup sesame seeds; 2/3 cup vegetable oil, plus more if needed; 1 English cucumber, for garnish; 1/2 cup drained pickled ginger, for garnish; 1/2 teaspoon coarse salt; 1/2 teaspoon freshly ground pepper

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Reviews

193

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!

Mini Asian Crab Cakes

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