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
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/asian-crab-cakes/