Recipe by susie cooks
The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."
Top Review by MamaJ
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.
For wasabi caper sauce
- 1⁄3 cup mayonnaise
- 2 tablespoons drained bottled capers, chopped
- 2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
For crab cakes
- 2 tablespoons finely chopped leeks (white part only)
- 1 large egg, plus
- 1 egg yolk
- 1 1⁄2 tablespoons mayonnaise
- 3⁄4 teaspoon spicy Chinese mustard (*)
- 1⁄2 red bell pepper, finely chopped (1/3 cup)
- 1⁄2 teaspoon minced peeled fresh ginger
- 1 1⁄2 cups panko breadcrumbs (*Japanese bread crumbs)
- 1 lb lump crabmeat, picked over
- 2 cups vegetable oil
Directions See How It's Made
- Make wasabi caper sauce:.
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:.
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
- Stir in crabmeat and chill, covered, 1 hour.
- Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
- Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
- (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.
- Transfer to several layers of paper towels to drain.
- Return oil to 350°F between batches.
- Serve crab cakes with sauce.