Best 2 Mini Asian Crab Cakes Recipes
Calling all seafood lovers! Get ready to embark on a culinary journey to Asia with these tantalizing Mini Asian Crab Cakes. These bite-sized delights are a perfect blend of sweet crab meat, aromatic herbs, and a touch of spice, all wrapped in a crispy coating. In this article, we'll guide you through two delectable recipes: the Classic Mini Asian Crab Cakes and the Spicy Mini Asian Crab Cakes. Both recipes offer unique flavor profiles that will leave your taste buds dancing. The Classic Mini Asian Crab Cakes feature a harmonious balance of flavors, with the natural sweetness of the crab meat taking center stage. Fresh cilantro, green onions, and a hint of ginger add a vibrant touch, while the panko breadcrumbs provide a golden brown crust. On the other hand, the Spicy Mini Asian Crab Cakes pack a punch with a delightful kick. A combination of chili peppers, garlic, and Sriracha sauce brings the heat, creating a perfect harmony with the sweet crab meat. Both recipes are easy to follow and can be tailored to your spice preference. Whether you're hosting a party or simply craving a flavorful appetizer, these Mini Asian Crab Cakes are sure to impress. So, gather your ingredients, put on your apron, and let's dive into the world of Asian flavors!
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use fresh crab meat. This will give the crab cakes the best flavor and texture.
- Don't overmix the crab cakes. Overmixing will make them tough.
- Gently fold the ingredients together. This will help to keep the crab cakes delicate.
- Use a light hand when shaping the crab cakes. This will help to prevent them from falling apart.
- Cook the crab cakes over medium heat. This will help to prevent them from burning.
- Serve the crab cakes with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, and lemon wedges.
Conclusion:
These mini Asian crab cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a casual get-together. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a new and exciting recipe, give these mini Asian crab cakes a try. You won't be disappointed!
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