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Asian-Style Crab Cakes With Wasabi Caper Sauce

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“Long prep time includes an hour to let the crab cakes rest in the refrigerator.”
READY IN:
1hr 53mins
SERVES:
4
YIELD:
8 Crab cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. For Wasabi Caper Sauce: Stir together mayonnaise, capers, and wasabi paste. Chill until ready to use.
  2. For Crab Cakes: whisk together whole egg, yolk, mayonnaise and mustard in a large bowl.
  3. Stir in bell pepper, leek, ginger, and 3/4 cup panko.
  4. Stir in crabmeat and chill, covered, 1 hour.
  5. Divide mixture into 8 mounds. Form 8 patties, 1 inch thick.
  6. Spread remaining 3/4 cup panko in a shallow dish. Coat patties, one at a time with breadcrumbs.
  7. Heat 3/4 inch oil in a 10 inch heavy skillet over moderately high heat to 350 degrees.
  8. Fry crab cakes in 2 batches, turning over once, until golden brown, 4-6 minutes per batch. Transfer to paper towels to drain.
  9. Serve crab cakes with Wasabi Caper Sauce.

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