Friday, February 25, 2005
asian style crab cakes with wasabi caper sauce
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCEPeter 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, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."
For wasabi caper sauce1/3 cup mayonnaise2 tablespoons drained bottled capers, chopped2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes2 tablespoons finely chopped leek (white part only)1 whole large egg plus 1 yolk1 1/2 tablespoons mayonnaise3/4 teaspoon spicy Chinese mustard*1/2 red bell pepper, finely chopped (1/3 cup)1/2 teaspoon minced peeled fresh ginger1 1/2 cups panko* (Japanese bread crumbs)1 lb jumbo lump crabmeat, picked overAbout 2 cups vegetable oil
Special equipment: a deep-fat thermometer
Make wasabi caper sauce:Stir together all sauce ingredients and chill, covered, until ready to use.
Make crab cakes:Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
Cooks' note:To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
*Available at Asian markets and Uwajimaya (800-889-1928).Makes 4 main-course servings.
For wasabi caper sauce1/3 cup mayonnaise2 tablespoons drained bottled capers, chopped2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes2 tablespoons finely chopped leek (white part only)1 whole large egg plus 1 yolk1 1/2 tablespoons mayonnaise3/4 teaspoon spicy Chinese mustard*1/2 red bell pepper, finely chopped (1/3 cup)1/2 teaspoon minced peeled fresh ginger1 1/2 cups panko* (Japanese bread crumbs)1 lb jumbo lump crabmeat, picked overAbout 2 cups vegetable oil
Special equipment: a deep-fat thermometer
Make wasabi caper sauce:Stir together all sauce ingredients and chill, covered, until ready to use.
Make crab cakes:Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
Cooks' note:To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
*Available at Asian markets and Uwajimaya (800-889-1928).Makes 4 main-course servings.
# posted by Chelsea @ 2:11 PM 
