• 54 Ratings

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.


Recipe Summary

Makes about 24


Ingredient Checklist


Instructions Checklist
  • 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; refrigerate 1 hour.

  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.

  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.

  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.

  • Heat oil in a large skillet over medium 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.

  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

Cook's Notes

To prepare in advance, cook the crab cakes as directed, and then let cool completely. Place on a baking sheet and freeze until firm, about an hour, then transfer to an airtight container and freeze up to 6 weeks. Bake, without thawing, in a 425-degree oven until heated through, 10 to 15 minutes.


54 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 4