Mini Asian Crab Cakes

Name: Mini Asian Crab Cakes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24 mini crab cakes, 12 serving(s)
Ingredients: 8 ounces lump crabmeat (picked over); 1/4 cup mayonnaise (plus 3 tablespoons for garnish); 2 scallions, trimmed and finely chopped; 2 tablespoons soy sauce; 2 teaspoons wasabi paste; 1 teaspoon finely grated lime zest; 1/2 cup plus 2 tablespoons plain breadcrumbs; 1/2 cup all-purpose flour; coarse salt; fresh ground pepper; 2 large eggs; 1/4 cup sesame seeds; 2/3 cup vegetable oil (plus more if needed); 1 English cucumber (for garnish); 1/2 cup drained pickled ginger (for garnish)

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Recipe by alligirl

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.

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READY IN: 55mins

SERVES: 12

YIELD: 24 mini crab cakes

UNITS: US

INGREDIENTS

Nutrition

8

ounces lump crabmeat (picked over)
¹⁄₄

cup mayonnaise (plus 3 tablespoons for garnish)
2

scallions, trimmed and finely chopped
2

tablespoons soy sauce
2

teaspoons wasabi paste
1

teaspoon finely grated lime zest
¹⁄₂

cup plus 2 tablespoons plain breadcrumbs
¹⁄₂

cup all-purpose flour
coarse salt
fresh ground pepper
2

large eggs
¹⁄₄

cup sesame seeds
²⁄₃

cup vegetable oil (plus more if needed)
1

English cucumber (for garnish)
¹⁄₂

cup drained pickled ginger (for garnish)

DIRECTIONS

Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
In a medium bowl, whisk together flour, salt, and pepper; set aside.
In a small bowl, beat eggs with 1 tablespoon water; set aside.
In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
Repeat with remaining crab mixture.
Dip cakes in egg mixture, then roll in breadcrumb mixture.
Heat oil in a large skillet over medium heat until hot but not smoking.
Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
Let cool completely.
Transfer crab cakes to a parchment-lined baking sheet.
Freeze (uncovered) until firm, about 1 hour.
Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees.
Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.