Asian-Style Crab Cakes With Wasabi Caper Sauce

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

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

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

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.