Oz
08-24-2009, 07:20 PM
8 ounces jumbo lump crabmeat, picked over
1/4 cup mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/4 cup sesame seeds
1/2 cup plain breadcrumbs
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish
3 tablespoons mayonnaise, for garnish
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.
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.
1/4 cup mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
2 tablespoons plain breadcrumbs
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/4 cup sesame seeds
1/2 cup plain breadcrumbs
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish
3 tablespoons mayonnaise, for garnish
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.
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.