Asian Style Crab Cakes With Wasabi Caper Sauce

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The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette.

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Steps

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Make wasabi caper sauce:.

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Stir together all sauce ingredients and chill , covered , until ready to use.

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Make crab cakes:.

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Wash leek well in a bowl of cold water , agitating leek , then lift out and drain.

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Whisk together whole egg , yolk , mayonnaise , and mustard in a large bowl , then stir in bell pepper , leek , ginger , and 3 / 4 cup panko.

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Stir in crabmeat and chill , covered , 1 hour.

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Divide mixture into 8 mounds and form into 8 patties.

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Spread remaining 3 / 4 cup panko in a shallow dish , then carefully coat patties , 1 at a time , in panko.

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Heat 3 / 4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350f on thermometer.

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Fry crab cakes in 2 batches , turning over once , until golden brown , 4 to 6 minutes per batch.

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Transfer to several layers of paper towels to drain.

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Return oil to 350f between batches.

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Serve crab cakes with sauce.

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Ingredients

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mayonnaise, capers, wasabi paste, leeks, egg, egg yolk, chinese mustard, red bell pepper, fresh ginger, panko breadcrumbs, lump crabmeat, vegetable oil