Mini Asian Crab Cakes
A Martha Stewart Recipe
8 ounces jumbo lump crab meat, rinse (I used imitation crab)
¼ cup mayonnaise, plus 3 tablespoons for garnish
2 green onions, finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste (horseradish)
1 teaspoon finely grate lime zest
½ cup plus 2 tablespoons plain breadcrumbs
½ cup flour
½ teaspoons alt
½ teaspoon pepper
2 eggs
¼ cup sesame seeds
2/3 cup canola oil, plus more if needed
1 cucumber for garnish
1. Flake crabmeat with a fork in a medium bowl, stir in mayonnaise, green onions, soy sauce, ½ teaspoon wasabi paste and lime zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk flour, salt and pepper. Set aside. In a small bowl, beat eggs with 1 tablespoons water. Set aside. In a shallow bowl, stir together sesame seeds and remaining ½ cup breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a ¾ inch high cake. Repeat with remaining crab mixture. Dip cakes in egg mixture then roll in breadcrumb mixture.
3. Heat oil in large skillet until hot. Cook crab cakes, turning once. About 1 ½ minutes. Drain on a paper towel lined plate. Let cool completely.
4. At this point you can garnish (see below, and skip steps 5 and 6) and serve immediately. OR you can freeze them for a later date.
5. To freeze, place cakes on lined baking sheets and freeze 1 hour. Then transfer to an airtight container to freezer for a longer period. They will keep in the freezer for up to 6 weeks.
6. To serve after frozen, place cakes on ungreased baking sheet and bake until heating through, 10 to 14 minutes.
7. To garnish, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoons wasabi. Dot each cake with wasabi mayonnaise and top with a ribbon of cucumber.
