The following post comes from Lori’s Lip Smacking Goodness a wonderful food blog, with amazing recipes.
Asian Flavored Crab Cakes
- 16 ounces jumbo lump crabmeat
- 1/2 cup mayonnaise
- 4 scallions, trimmed and finely chopped
- 1/4 cup soy sauce
- 1 teaspoons wasabi powder
- zest of one lime
- 1/2 cup plain breadcrumbs
- 2 tablespoons panko crumbs
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 2 large eggs
- Flake crabmeat with a fork in a medium bowl; stir in mayonnaise, scallions, soy sauce, wasabi, and zest. Stir in 2 tablespoons panko crumbs. 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 breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a cake. Build up sides a little and rounding it out. 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 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.
Asian Inspired Crab Cakes