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
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.
Notes
Hints & Tips: You could serve this dish with some shitake mushrooms cut in julienne and deep-fried at 350°F for less than 4 minutes (season with salt when done). When shaping the crab cakes, press hard on the meat to make the cakes compact; this will prevent them from falling apart when cooking.