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.
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.
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.
Rating: 4 stars
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.
Forget the shaved cucumber. I served mine on sliced cucumber. A litter easier and just as good!!
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!