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Asian-Style Crab Cakes With Wasabi Caper Sauce

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“The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make wasabi caper sauce:
  2. Stir together all sauce ingredients and chill, covered, until ready to use.
  3. Make crab cakes:
  4. Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  5. Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
  6. Stir in crabmeat and chill, covered, 1 hour.
  7. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
  8. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  9. Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
  10. (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.
  11. Transfer to several layers of paper towels to drain.
  12. Return oil to 350°F between batches.
  13. Serve crab cakes with sauce.

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