Food & Cooking Recipes Appetizers Asian Crab Cakes 3.0 (54) Add your rating & review 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 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 well and rinsed ¼ cup plus 3 tablespoons mayonnaise 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 fresh or dried breadcrumbs 1 English cucumber, for garnish ½ cup all-purpose flour ½ teaspoon coarse salt ½ teaspoon freshly ground pepper 2 large eggs 1 tablespoon water ¼ cup sesame seeds ⅔ cup safflower oil, plus more if needed ½ cup drained pickled ginger, for garnish 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; 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. Rate it Print