Asian Crab Cakes
These Asian Crab Cakes are from Martha Stewart. As a lot of things from Martha, they are a pain the butt to make. Fiddly, time consuming and frustrating, but very good. You can make them with lobster or flaked fish. The original recipe is straight up crab, which tastes wonderfully rich, but I prefer to make them with a bit of mashed potato. They hold together better, are more economical for a large crowd and are way faster to set up into the patties. The original recipe uses mayonnaise as a binder but I changed it up a bit because mayonnaise is not so good for you. I used potatoes as a binder and Panko to coat them. You can also coat a few with gluten free breadcrumbs. Set them in the freezer for 15 minutes before frying them up and they hold their shape well. I would like to try a batch baking them at high temp instead of frying as they seemed to suck up a lot of oil. They do taste wonderful and were the first thing to go on the Asian Appetizer Party table.
Asian Crab Cakes
Prep
Cook
Total
Yield 24 cakes
You can use Lobster or flaked white fish for a different flavor here. You can make these ahead, freeze them and then bake at 425 for 15 minutes before serving.
Ingredients
- 200 grams lump Crab Meat (about 1/2 cup packed) or Cooked Flaked White Fish
- 1/4 cup Mashed Potatoes
- 1 Tablespoon Mayonnaise
- 2 Green Onions, finely chopped
- 2 Tablespoon Soy Sauce
- 1 teaspoon dried Wasabi Powder
- Zest from 1 Lemon
- Sea Salt and Black Pepper
- 2 Eggs, Beaten
- Flour + Sesame Seeds for Coating
- Panko Bread Crumbs for Coating
- 1/2 English Cucumber, thinly ribboned with a peeler
- Pickled Ginger
- Oil for frying
- WASABI AIOLI
- 1/2 cup Mayonnaise
- 2 cloves Garlic, blanched in boiling water and smashed
- 1/2 teaspoon Dijon Mustard
- 2 teaspoons Soy Sauce
- 1 teaspoon Dried Wasabi Paste
- 2-3 teaspoons Yuzu or Lemon/Orange Juice combination
- Sea Salt to taste
Instructions
- Mix Crab or Flaked Fish, Potatoes, Mayonnaise, Onions, Soy Sauce, Wasabi and Lemon Zest gently together in a bowl, season with Sea Salt and Pepper
- Chill while you prepare the rest of the ingredients
- Make the Aioli by combining all the ingredients and mixing well, set aside
- Put the Flour/Sesame Seed Mixture, Eggs and Panko in three separate shallow containers
- Shape the Crab Mixture into small circles and gently press them down so they are flattened a bit
- Dip into the Flour/Sesame Seed mix, then the Egg Wash, then the Panko Crumbs and set onto a lined baking sheet
- Pop into the Freezer about 15 minutes
- Heat oil in a shallow pan or Wok until very hot
- Fry in batches about 1 minute per side until golden brown
- Drain on paper towels
- To Serve: top each cake with a dollop of the Aioli (or spread a ribbon of it on a serving platter) and using a party pick, top with a ribbon of Cucumber and a sliver of Pickled Ginger
Asian Crab Cakes
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