Pan Seared Crab Cakes Wasabi Sauce
A gourmet recipe, all the flavors of the crab cakes enhanced with the wasabi, elegant presentation, this dish will become a must in your cooking skills; a must try!
Servings: 6
Calories: 623kcal
Ingredients
- 1 pound crab meat
- 1 medium lemon, freshly squeezed
- 1 teaspoon sesame oil
- 0.75 cup chopped basil leaves
- 1 cup mayonnaise
- Salt and white pepper, to taste
- 0.25 cup breadcrumb
- 0.25 cup sesame seeds
- 3 tablespoons wasabi mustard powder
- 1 tablespoon cold water
- 1 cup spinach mousse
- 2 tablespoons olive oil
- 2 ounces Japanese rice noodles deep fried
Instructions
MAKE THE CRAB CAKES
- Squeeze the water out of the crab meat to dry it out and place it in a bowl. Make sure that there are no pieces of shell. Add the chopped basil, salt, pepper, sesame oil, one tablespoon of the lemon juice and combine with a wooden spoon. Add three tablespoons of fresh, thick mayonnaise (be careful not to be too generous with the mayonnaise; you do not want your mixture to be moist, just lightly combined) Taste and rectify the seasoning. Refrigerate for 1 hour or freeze for 25 minutes.
- Mix the breadcrumbs and sesame seeds. You may divide the mixture into six portions, shape them evenly in little patties, then toast them all around with the breadcrumb. Keep in the fridge.
MAKE THE WASABI SAUCE
- Combine the wasabi powder with a tablespoon of cold water. Whisk the remaining mayonnaise, with remaining lemon juice, and spinach mousse (the top part only). Add wasabi mustard; the sauce should be able to coat the back of a spoon nicely. Taste, season and keep in the fridge.
COOK & SERVE THE CRAB CAKES
- Warm up olive oil in a Teflon pan. Fry cakes on each side, on low heat until golden. They are soft, so be gentle! Bake them at 350° F for eight minutes.
- Ladle about 3 ounces of the sauce on the plate and make it round. Place hot crab cake in the center, and garnish with deep fried noodles, balsamic reduction and your choice of fresh herbs.
Cooking Tips for Crab Cakes with Wasabi Sauce
- Fresh Crab Meat: Ensure you use fresh, lump crab meat for the best flavor and texture. Avoid canned crab if possible, as it can affect the taste and quality of the crab cakes.
- Dry the Crab Meat: Squeeze excess moisture from the crab meat to ensure the mixture isn’t too wet, which could make the crab cakes fall apart during cooking.
- Chill the Crab Cakes: After shaping the crab cakes, refrigerate them for at least an hour or freeze for 25 minutes. This helps them firm up and makes them easier to fry without falling apart.
- Breadcrumb Coating: For a crisp, golden crust, coat the crab cakes evenly in a breadcrumb and sesame seed mixture. This helps create a delightful texture contrast with the tender crab inside.
- Control Wasabi Strength: Adjust the amount of wasabi mustard powder in the sauce according to your heat preference. Start with less and taste test as you go to avoid overwhelming the dish with spice.
- Gentle Frying: Fry the crab cakes on low heat to ensure they cook evenly without burning. Since crab cakes are delicate, be careful when flipping them to prevent them from falling apart.
- Shiitake Mushrooms: You could serve this dish with some shiitake mushrooms cut into julienne and deep-fried at 350°F for less than 4 minutes. Season with salt when done for added flavor and crunch.
- Shape the Cakes Firmly: When shaping the crab cakes, press the mixture hard to make the cakes compact. This will help prevent them from falling apart during cooking.
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