Best 2 Asian Mini Crab Cakes Recipes
Indulge in a delightful culinary journey with our Asian-inspired mini crab cakes, an exquisite appetizer or main course that tantalizes taste buds with its harmonious blend of flavors and textures. These bite-sized crab cakes are meticulously crafted with premium crab meat, ensuring a tender and succulent center, encased in a crispy and golden panko crust. Accompanied by a trio of delectable sauces – a tangy chili mayo, a creamy avocado crema, and a vibrant mango salsa – each bite offers a unique symphony of flavors. Whether you're hosting a special occasion or simply seeking a gourmet treat, these Asian mini crab cakes promise an unforgettable dining experience.
Here are our top 2 tried and tested recipes!
MINI ASIAN CRAB CAKES
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
ASIAN MINI CRAB CAKES
Steps:
- Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
- Heat the 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.
- Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
- To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.
Tips:
- For the best flavor, use fresh crab meat. If you're using frozen crab meat, be sure to thaw it completely before using.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Be careful not to overmix the crab cake mixture. Overmixing will make the crab cakes tough.
- Gently fold the crab meat into the mixture. Overmixing can break the crab meat into small pieces, resulting in a less flavorful crab cake.
- Chill the crab cake mixture for at least 30 minutes before cooking. This will help the crab cakes hold their shape better.
- Cook the crab cakes over medium heat. High heat will cook the crab cakes too quickly and make them dry.
- Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
Asian mini crab cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a few simple ingredients and a little bit of time, you can create these flavorful crab cakes that are sure to impress your friends and family. So next time you're looking for a new and exciting recipe, give these Asian mini crab cakes a try. You won't be disappointed!
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