Ingredients

1/3 cup mayonnaise

2 tablespoons drained bottled capers, chopped

2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)

For crab cakes

• 2 tablespoons finely chopped leek (white part only)
• 1 whole large egg plus 1 yolk
• 1 1/2 tablespoons mayonnaise
• 3/4 teaspoon spicy Chinese mustard*
• 1/2 red bell pepper, finely chopped (1/3 cup)
• 1/2 teaspoon minced peeled fresh ginger
• 1 1/2 cups panko* (Japanese bread crumbs)
• 1 lb jumbo lump crabmeat, picked over
• About 2 cups vegetable oil

• Special equipment: a deep-fat thermometer

Description

Peter Tulaney Of Brooklyn, New York, Writes: 'Your Magazine Has Inspired Me To Become A More Creative Cook. I've Tried This Recipe A Few Times,...

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