Light Bites Recipes - Crab Cakes with Wasabi Recipe

Ingredients

• 4 spring onions (scallions)

• 450g/1lb fresh dressed crab meat (brown and white meat)

• 2.5cml/1in piece fresh root ginger, grated

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 30ml/2 tbsp mayonnaise

• 2.5-5ml/1/2-1 tsp wasabi paste

• 15ml/1 tbsp sesame oil

• 50-115g/1-2 cups fresh white breadcrumbs

• 30ml/2 tbsp vegetable oil, for frying

• salt and ground black pepper

For the dipping sauce:

• 5ml/1 tsp wasabi paste

• 90ml/6 tbsp soy sauce

Serves 6

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Method:

1. Make the dipping sauce. Mix the wasabi and soy sauce in a small bowl. Set aside.

2. Chop the spring onions. Mix the crab meat, spring onions, ginger, coriander, mayonnaise, wasabi paste and sesame oil in a bowl.

3. Season and stir in enough breadcrumbs to make a mixture that is firm enough to form patties. Chill the mixture for 30 minutes.

4. Form the crab mixture into 12 cakes. Heat the oil in a non­stick frying pan and fry the crab cakes for about 3-4 minutes on each side, until browned. Serve with the sauce.

Note: There's more than a hint of heat in these crab cakes, thanks to wasabi, a powerful Japanese condiment, and root ginger. The dipping sauce doubles the dramatic impact.

Cook's Tips: Fresh crab meat will have the best favour; but if it is not available, use frozen or canned crab meat. Wasabi is often described as horseradish mustard, although this Japanese paste is unrelated to either condiment. It is very hot so use with caution.