ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
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AHMED SABBIR
[email protected]Overall, these crab cakes were a good appetizer. They were easy to make and had a nice flavor. I would recommend them to anyone looking for a quick and easy seafood dish.
Ironkais Isaac
[email protected]These crab cakes were a bit too dry for my taste. I think I would add a bit more mayonnaise or butter to the mixture next time.
Brandon White
[email protected]I love crab cakes and these were some of the best I've ever had! The wasabi-caper sauce was amazing. I will definitely be making these again.
Munwar Booher
[email protected]These crab cakes were easy to make and turned out great! The crab meat was fresh and the sauce was flavorful. I will definitely be making these again.
Marsh Zozy
[email protected]I made these crab cakes for a party and they were a huge hit! Everyone loved them. The wasabi-caper sauce was the perfect complement to the crab cakes.
Odinma Ndukwe
[email protected]These crab cakes were delicious! The crab meat was fresh and flaky, and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Amarrah Jade
[email protected]I wasn't a big fan of these crab cakes. I found them to be a bit bland and the wasabi-caper sauce was too spicy for my taste.
Mohomad Sakkan
[email protected]These crab cakes were amazing! I loved the combination of crab and shrimp. The wasabi-caper sauce was also very good. I will definitely be making these again.
Samjana Poudel
[email protected]Overall, these crab cakes were a good appetizer. They were easy to make and had a nice flavor. I would recommend them to anyone looking for a quick and easy seafood dish.
Sonu Harijan
[email protected]These crab cakes were a bit too dry for my taste. I think I would add a bit more mayonnaise or butter to the mixture next time.
Dina Lomas
[email protected]I loved the crispy coating on these crab cakes! The crab meat was also very fresh and flavorful. The wasabi-caper sauce was a nice touch, but I would have preferred a more traditional tartar sauce.
Hallo Boss
[email protected]The crab cakes were good, but the wasabi-caper sauce was a bit too spicy for my taste. I would recommend using less wasabi or omitting it altogether.
KUUL Aidman
[email protected]These crab cakes were delicious! The combination of crab, shrimp, and vegetables made for a tasty and satisfying meal. The wasabi-caper sauce was a great complement, adding a bit of heat and acidity. I would definitely recommend this recipe.
Frank Amorosi
[email protected]I was pleasantly surprised by how easy these crab cakes were to make. They turned out perfectly golden brown and crispy on the outside, and the crab meat was succulent and flavorful on the inside. The wasabi-caper sauce was a great addition, adding a
Rebecca Seton
[email protected]These crab cakes were a hit at my dinner party! The wasabi-caper sauce was the perfect complement to the rich crab meat. I will definitely be making these again.