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!
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.
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, and keep in the fridge.
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 in the center, and garnish with deep fried noodles, balsamic reduction and your choice of fresh herbs.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Crab is delicate — handle it gently and add it at the last moment so the texture stays intact, not shredded. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
