Asian-Style Crab Cakes With Wasabi Caper Sauce

Total Time
Prep 30 mins
Cook 12 mins

The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

Ingredients Nutrition


  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.
Most Helpful

This was delicious. I made this for my husband and some of his co-workers and they devoured every morsel. It was a unanimous 5 star review. I made the sauce with 2 tsp. wasabi, but will increase to 3 next time. I might also cut back a little on the capers. This goes together quickly and is definitely a keeper recipe. Reviewed for ZWT4.

MamaJ May 26, 2008

These were great though a bit labor intensive as most fried things are ;). They are mostly crab meat so they are surprisingly filling since the cakes aren't that large. The wasabi caper sauce is really good and would be great on other things as well -- it has a nice kick from the wasabi and the capers add saltiness and the mayonnaise is very subtle in it. Very delicious and hope to enjoy again.

*Shelly* March 27, 2005