Asian-Style Crab Cakes With Wasabi Caper Sauce

Name: Asian-Style Crab Cakes With Wasabi Caper Sauce
Prep time: 1 h 45 min
Cook time: 8 min
Total time: 1 h 53 min
Yield: 8 Crab cakes, 4 serving(s)
Ingredients: 1/2 cup mayonnaise; 2 tablespoons capers, drained; 2 -3 teaspoons wasabi paste; 2 tablespoons leeks, white part only finely chopped; 1 large egg; 1 egg yolk; 1 1/2 tablespoons mayonnaise; 3/4 teaspoon Chinese mustard; 1/3 cup red bell pepper, finely chopped (about 1/2 of one pepper); 1/2 teaspoon fresh ginger, peeled and minced; 1 1/2 cups panko breadcrumbs; 1 lb jumbo lump crab meat, picked over; 2 cups vegetable oil

Submitted by jlMiranda

"Long prep time includes an hour to let the crab cakes rest in the refrigerator."

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Ready In:: 1hr 53mins
Ingredients:: 13
Yields:: 8 Crab cakes
Serves:: 4

ingredients

¹⁄₂ cup mayonnaise
2 tablespoons capers, drained
2 -3 teaspoons wasabi paste
2 tablespoons leeks, white part only finely chopped
1 large egg
1 egg yolk
1 ¹⁄₂ tablespoons mayonnaise
³⁄₄ teaspoon Chinese mustard
¹⁄₃ cup red bell pepper, finely chopped (about 1/2 of one pepper)
¹⁄₂ teaspoon fresh ginger, peeled and minced
1 ¹⁄₂ cups panko breadcrumbs
1 lb jumbo lump crab meat, picked over
2 cups vegetable oil

directions

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