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Mini Asian Crab Cakes
Credit:
not applicable
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
8 ounces jumbo lump crabmeat, picked over
1/4 cup mayonnaise, plus 3 tablespoons, for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
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 drained pickled ginger, for garnish
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Gallery
Mini Asian Crab Cakes
Credit:
not applicable
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Mini Asian Crab Cakes
Credit:
not applicable
Mini Asian Crab Cakes
Credit:
not applicable
Mini Asian Crab Cakes
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 8 ounces jumbo lump crabmeat, picked over
- 1/4 cup mayonnaise, plus 3 tablespoons, for garnish
- 2 scallions, trimmed and finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons wasabi paste
- 1 teaspoon finely grated lime zest
- 1/2 cup plus 2 tablespoons plain breadcrumbs
- 1/2 cup all-purpose flour
- 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 drained pickled ginger, for garnish
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Directions
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.
Reviews (5)
Add Rating & Review
193 Ratings
5 star values:
22
4 star values:
33
3 star values:
84
2 star values:
45
1 star values:
9
Reviews (5)
Add Rating & Review
193 Ratings
5 star values:
22
4 star values:
33
3 star values:
84
2 star values:
45
1 star values:
9
Add Rating & Review
193 Ratings
5 star values:
22
4 star values:
33
3 star values:
84
2 star values:
45
1 star values:
9
193 Ratings
5 star values:
22
4 star values:
33
3 star values:
84
2 star values:
45
1 star values:
9
193 Ratings
5 star values:
22
4 star values:
33
3 star values:
84
2 star values:
45
1 star values:
9
- 5 star values:
- 22
- 4 star values:
- 33
- 3 star values:
- 84
- 2 star values:
- 45
- 1 star values:
- 9
Martha Stewart Member
Rating: 3 stars
12/20/2017
The taste is great, but the directions need to be revised. The crab meat either needs something to bind it and/or freeze BEFORE dredging and frying.
Martha Stewart Member
Rating: Unrated
01/04/2015
i made this as appetizers for our christmas party and it was delicious and planning on using this again for my daughter's birthday party. this is definitely a keeper. love the ginger on the crab cake and the whole balance of flavors.
Martha Stewart Member
Rating: 4 stars
06/22/2014
Made for a party of 45. These freeze incredibly well (I use a vacuum sealer). A little pastry bag and tip helps knock out the wasabi mayonnaise. I suggest letting the mix blend overnight, then using some plastic wrap, create a log of crab and roll it up tightly and put back in the refrigerator or even the freezer for a bit to get firm. Slice into discs. Easier than rolling them up. Didn't do ribbons, served atop a disc of cucumber for easier service.
Martha Stewart Member
Rating: Unrated
04/24/2012
Forget the shaved cucumber. I served mine on sliced cucumber. A litter easier and just as good!!
Martha Stewart Member
Rating: Unrated
06/13/2009
These are really, really good - great for a party because they are different from what you expect. My guests loved them! They go together pretty quickly and easily too! I froze them and popped them in the oven at the party and it worked great!
Martha Stewart Member
Rating: 3 stars
12/20/2017
The taste is great, but the directions need to be revised. The crab meat either needs something to bind it and/or freeze BEFORE dredging and frying.
Rating: 3 stars
Rating: Unrated
01/04/2015
i made this as appetizers for our christmas party and it was delicious and planning on using this again for my daughter's birthday party. this is definitely a keeper. love the ginger on the crab cake and the whole balance of flavors.
Rating: Unrated
Rating: 4 stars
06/22/2014
Made for a party of 45. These freeze incredibly well (I use a vacuum sealer). A little pastry bag and tip helps knock out the wasabi mayonnaise. I suggest letting the mix blend overnight, then using some plastic wrap, create a log of crab and roll it up tightly and put back in the refrigerator or even the freezer for a bit to get firm. Slice into discs. Easier than rolling them up. Didn't do ribbons, served atop a disc of cucumber for easier service.
Rating: 4 stars
Rating: Unrated
04/24/2012
Forget the shaved cucumber. I served mine on sliced cucumber. A litter easier and just as good!!
Rating: Unrated
06/13/2009
These are really, really good - great for a party because they are different from what you expect. My guests loved them! They go together pretty quickly and easily too! I froze them and popped them in the oven at the party and it worked great!
All Reviews for Mini Asian Crab Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Asian Crab Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
