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Asian Crab Cakes With Wasabi Caper sauce




Source of Recipe


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List of Ingredients




For wasabi caper sauce:
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2-3 teaspoons wasabi paste (* Japanese horseradish paste)

For crab cakes:
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil


Recipe



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.
The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."