These will delight you. Not just because they taste great but because everything can be done in advance. The only thing you have to do when you are ready to eat them is to pop them in the oven. That is my kind of entertaining.
Happy New Years everyone!
Asian Flavored Crab Cakes
adapted from this recipe.
16 ounces jumbo lump crabmeat
1/2 cup mayonnaise
4 scallions, trimmed and finely chopped
1/4 cup soy sauce
1 teaspoons wasabi powder
zest of one lime
1/2 cup plain breadcrumbs
2 tablespoons panko crumbs
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
Flake crabmeat with a fork in a medium bowl; stir in mayonnaise, scallions, soy sauce, wasabi, and zest. Stir in 2 tablespoons panko crumbs. Cover with plastic wrap; chill 1 hour.
In a medium bowl, whisk together flour, salt, and pepper; set aside.
In a small bowl, beat eggs with 1 tablespoon water; set aside.
In a shallow bowl, stir together sesame seeds and breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a cake. Build up sides a little and rounding it out. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
Transfer crab cakes to a baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
On New Years Eve, I will garnish these with pickled ginger as the recipe suggests.