Best Asian Mini Crab Cakes Recipes

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MINI ASIAN CRAB CAKES



Mini Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 15

8 ounces jumbo lump crabmeat, picked over
1/4 cup mayonnaise, plus 3 tablespoons, for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. 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 remaining 1/2 cup breadcrumbs.
  • Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. 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 1 1/2 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
  • Transfer crab cakes to a parchment-lined 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.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

ASIAN MINI CRAB CAKES



Asian Mini Crab Cakes image

Categories     Bread     Cake     Sauce     Side     Bake     Crab     Chill

Yield makes about 24

Number Of Ingredients 15

8 ounces jumbo lump crabmeat, picked over and rinsed
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain bread crumbs
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish

Steps:

  • Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
  • In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
  • Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
  • Heat the 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 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
  • Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
  • To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
  • Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.

MINI ASIAN CRAB CAKES



Mini Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.

Provided by alligirl

Categories     Lunch/Snacks

Time 55m

Yield 24 mini crab cakes, 12 serving(s)

Number Of Ingredients 15

8 ounces lump crabmeat (picked over)
1/4 cup mayonnaise (plus 3 tablespoons for garnish)
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
coarse salt
fresh ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil (plus more if needed)
1 English cucumber (for garnish)
1/2 cup drained pickled ginger (for garnish)

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
  • Stir in 2 tablespoons breadcrumbs. 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 remaining 1/2 cup breadcrumbs.
  • Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
  • 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 parchment-lined 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.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
  • Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
  • Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Nutrition Facts : Calories 219.5, Fat 16.6, SaturatedFat 2.4, Cholesterol 50.9, Sodium 319.7, Carbohydrate 10.6, Fiber 0.9, Sugar 1.2, Protein 7.5

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