This recipe for Mini Crab Cakes comes just in time for Memorial Day entertaining. Thank you Marcia Selden Catering! We don't know about you, but we like a crab cakes loaded with fresh crab meat and not a lot of extra filler. This one fits the bill. Enjoy these are your next party...or just dinner for two.
MINI SESAME CRAB CAKES
8 ozJumbo Lump Crabmeat, picked over
¼ C Mayo, plus 3 TB for garnish
2 Scallions, finely chopped
2 T Soy Sauce
1 T Sesame Oil
2 t Wasabi Paste
½ C, plus 2 T Plain Breadcrumbs
½ C All Purpose Flour
½ t Kosher Salt
½ t Freshly Ground Pepper
2 Large Eggs
¼ C Sesame Seeds
2/3 C Vegetable Oil, plus more if needed
1 English Cucumber, for garnish
½ C Pickled Ginger, for garnish
Flake crabmeat in a medium bowl; stir ¼ cup mayo, scallions, soy sauce, ½ teaspoon Wasabi, and sesame oil. Stir in 2 tablespoons of breadcrumbs. Cover & chill one hour.
In a medium bowl, whisk flour, salt & pepper; set aside. In a small bowl, beat eggs w/1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining ½ cup breadcrumbs.
Form crab mixture into tablespoon sized cakes; dip in eggs and then seasoned bread crumbs. Heat oil in a large skillet over medium heat until hot. Add half the crab cakes; cook, turning once until golden & crisp on both sides, about two minutes. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
To serve, preheat oven to 425 degrees. Place the crab cakes on a greased baking sheet pan and bake until heated through, about 10 minutes. Meanwhile, stir together remaining 3 tablespoons mayo and 1 ½ teaspoons Wasabi. Dot each crab cake with ½ teaspoon wasabi mayo; top with cucumber & ginger and sprinkle with sesame seeds.