MINI ASIAN CRAB CAKES RECIPES

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MINI ASIAN CRAB CAKES RECIPE - FOOD.COM



Mini Asian Crab Cakes Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 24 mini crab cakes, 12 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 219.5, FatContent 16.6, SaturatedFatContent 2.4, CholesterolContent 50.9, SodiumContent 319.7, CarbohydrateContent 10.6, FiberContent 0.9, SugarContent 1.2, ProteinContent 7.5

MINI ASIAN CRAB CAKES RECIPE - DELISH.COM



Mini Asian Crab Cakes Recipe - Delish.com image

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.

Provided by DELISH.COM

Categories     cocktail party    feed a crowd    appetizers    dinner    lunch

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1 dozen

Number Of Ingredients 14

8 oz. jumbo lump crabmeat
1/4 c. mayonnaise
2 scallions
2 tbsp. soy sauce
2 tsp. wasabi paste
1 tsp. finely grated lime zest
1/2 c. plus 2 tablespoons plain breadcrumbs
1/2 c. all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/4 c. sesame seeds
c. vegetable oil
1 English cucumber
1/2 c. drained pickled ginger

Steps:

  • 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.

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