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.
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Assuman Isabirye
[email protected]I made these crab cakes for a party last weekend and they were a huge hit! Everyone loved them.
Guddu Bista
[email protected]These crab cakes were amazing! I followed the recipe exactly and they turned out perfect. I will definitely be making them again.
Md Nijam
[email protected]I thought these crab cakes were just okay. I found them to be a bit too oily.
Haseeb Chjatt
[email protected]These crab cakes were delicious! I loved the combination of flavors and the texture was perfect.
Mohammad Ashfaq
[email protected]I've never made crab cakes before, but these were so easy to make and they turned out great! I will definitely be making them again.
Nadezda Nadja
[email protected]These crab cakes were a bit bland for my taste. I think I'll add some more spices next time.
Abena Delis
[email protected]I made these crab cakes for dinner last night and they were a big hit with my family. They were easy to make and very flavorful.
Alex Hildebrand
[email protected]These crab cakes were amazing! I followed the recipe exactly and they turned out perfect. I will definitely be making them again.
Aown Kulachi
[email protected]I thought these crab cakes were just okay. The flavor was good, but I found them to be a bit dry.
Bug
[email protected]I've made these crab cakes several times now and they're always a crowd-pleaser. I love that they're baked instead of fried, so they're a bit healthier.
Zelalem Aziz
[email protected]These crab cakes were a hit at my last party! They were so easy to make and everyone loved them.