Mini Asian Crab Cakes
Source of Recipe
Martha Stewart
Recipe Introduction
I am always looking for different ways to prepare crab cakes and this version is different and quite good. /jmp
8 ounces jumbo lump crabmeat -- picked over
1/4 cup mayonnaise
plus
3 tablespoons mayonnaise -- for garnish
2 scallions -- trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon lime zest -- finely grated
1/2 cup plain breadcrumbs
plus
2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
coarse salt
black pepper -- freshly grated
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil
-- (plus more if needed)
1 english cucumber -- for garnish
1/2 cup pickled ginger -- drained for garnish
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 4 minutes.
Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more
oil if needed. Let cool completely.
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.
Yields about 2 dozen.
Categories: Appetizers
Recipe from the files of Judi Mae Phelps.
|
|
member logon
