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Asian Style Crab Cakes With Wasabi Caper Sauce Recipe

Experience a culinary fusion with these delectable Asian-style crab cakes! Sweet crab meat, vibrant bell peppers, and fragrant ginger mingle in a crispy panko crust. The tantalizing wasabi caper sauce adds a spicy kick, perfectly complementing the delicate crab. Serve these gourmet crab cakes atop a bed of fresh organic greens tossed in a light vinaigrette for a refreshing and unforgettable meal. Ready in under an hour!

Prep Time 25 mins
Cook Time 42 mins
Calories 1383.3 kcal
Protein 66g
Rating 5.0 (2 Reviews)
Asian Style Crab Cakes With Wasabi Caper Sauce 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Style Crab Cakes With Wasabi Caper Sauce

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How to Make Asian Style Crab Cakes With Wasabi Caper Sauce

  1. **Make Wasabi Caper Sauce:**
  2. 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.
  3. Cover and chill for at least 30 minutes to allow flavors to meld.
  4. **Make Crab Cakes:**
  5. Thoroughly wash and finely chop 1 leek (about 1 cup).
  6. In a large bowl, whisk together 1 large whole egg, 1 large egg yolk, 1/4 cup mayonnaise, and 1 tablespoon Dijon mustard.
  7. 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.
  8. Gently fold in 1 1/2 pounds lump crab meat. Do not overmix. Cover and chill for at least 1 hour.
  9. Divide the crab cake mixture into 8 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
  10. 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.
  11. 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.
  12. 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.
  13. Transfer the cooked crab cakes to a wire rack or paper towels to drain excess oil.
  14. Between batches, ensure the oil temperature returns to 350°F (175°C).
  15. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Lunch Main Dish / Dinner Seafood Asian Japanese

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Seafood Crab Dietary Shellfish