Ingredientes para Asian Style Crab Cakes With Wasabi Caper Sauce
- 1/4 cup mayonnaise
- 1/4 cup capers (drained)
- 2 tablespoons wasabi paste
- 1 large leek (about 1 cup)
- 1 large whole egg
- 1 large egg yolk
- Chinese mustard
- 1/2 cup finely diced red bell pepper
- 1 tablespoon grated fresh ginger
- 1 1/2 cups panko breadcrumbs, divided
- 1 1/2 pounds lump crab meat
- 3/4 inch vegetable oil, for frying
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon Dijon mustard
- Mixed organic greens (for serving)
- Light vinaigrette (for serving)
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Como fazer Asian Style Crab Cakes With Wasabi Caper Sauce
- **Make Wasabi Caper Sauce:**
- In a small bowl, whisk together 2 tablespoons wasabi paste, 1/4 cup capers (drained), 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon olive oil, and 1 teaspoon sesame oil.
- Cover and chill for at least 30 minutes to allow flavors to meld.
- **Make Crab Cakes:**
- Thoroughly wash and finely chop 1 leek (about 1 cup).
- In a large bowl, whisk together 1 large whole egg, 1 large egg yolk, 1/4 cup mayonnaise, and 1 tablespoon Dijon mustard.
- Add 1/2 cup finely diced red bell pepper, the chopped leek, 1 tablespoon grated fresh ginger, and 3/4 cup panko bread crumbs to the wet ingredients. Gently mix to combine.
- Gently fold in 1 1/2 pounds lump crab meat. Do not overmix. Cover and chill for at least 1 hour.
- Divide the crab cake mixture into 8 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
- Place the remaining 3/4 cup panko bread crumbs in a shallow dish. Carefully coat each crab cake patty in panko, pressing gently to adhere.
- Heat 3/4 inch of vegetable oil in a 10-inch heavy skillet over moderately high heat. The oil should reach 350°F (175°C) on a thermometer.
- Fry the crab cakes in two batches, cooking for 4-6 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Transfer the cooked crab cakes to a wire rack or paper towels to drain excess oil.
- Between batches, ensure the oil temperature returns to 350°F (175°C).
- Serve the crab cakes immediately over a bed of mixed organic greens dressed with a light vinaigrette. Drizzle generously with the chilled wasabi caper sauce.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
19g
Fat
83g
Carbs
12g
