Asian-Style Crab Cakes with Wasabi Caper Sauce

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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