Asian Crab Cakes
Submitted by Sam_I_Am.
I made this shellfish dish for the Lunar New Year.
First off, I want to apologize to the continent of Asia. I know it's only the New Year for China, Korea, Vietnam, & Mongolia. This dish ended-up a sorta "Asian-Fusion", including foods from cultures who have nothing to do with the new year, like Wasabi and Panko. My bad.
- 1 lb Crab
- 5 Scallions
- 1 T Ginger
- 3 T Mayonnaise
- 1/4 C Bread Crumbs
- 2 t Soy Sauce
- 1 T Toasted Sesame Oil
- 1 Egg
- 1 C Panko
- 3 T Peanut Oil
- 1 T Wasabi Powder
- 1 C Mayonnaise
If I was one who balled, I'd buy lump crab meat. Unfortunately, I just can't stand paying extra for big pieces of crab and then shredding it into little bits. Anyway, which sounds more awesome: "Lump Crab Meat" or "Special Crab Meat!!!"?
Pick over the crab, looking for any shell, but try not to break up the crab too much (more). Mince the scallions and ginger, and evenly mix the first seven ingredients in another bowl and mix into the crab.
Form into patties. If the mixture is still too wet, add more breadcrumbs.
Cover and chill for 30 minutes or up to a few hours.
When you're ready to cook, preheat your oven to 325. Roll each patty in panko. Heat the peanut oil till about to smoke, and pan fry the top and bottom of the cakes just enough to color. About 3 minutes.
When both sides are golden brown, move to a lightly greased cookie sheet and bake for 10-12 minutes, till the sides are colored, too.
While the crab cakes bake, mix wasabi powder into mayo.
For a little side salad, my plan was to use Vietnamese Spinach. But I didn't buy enough, so I ended-up mixing it with boring old 'domestic' spinach.
For the salad dressing, mix up the following:
- 1/3 C Rice Wine Vinegar
- 1/4 C Soy Sauce
- 2 t Wasabi Powder
- 1 t Toasted Sesame Oil
To serve, toss the spinach with the dressing, dollop the wasabi mayo on the plate, and plop down 3 crab cakes.
Mmm, that's good asian crab cakes.