Recipe: Tasty Crab Cakes with Ginger and Wasabi

Crab Cakes with Ginger and Wasabi. From Food For The Mood: I'm (NOT) Having Trouble in the Bedroom Chapter: Amp it up a notch in the kitchen and in the bedroom with fiery wasabi and soy sauce seasoned crab cakes perfectly paired with the delectable Ginger Sauce. Hot and spicy food generate a physiological response likened to when. Crab cakes with aioli seemed like a natural fit to incorporate all three.

Wasabi Crab Cakes with Ginger Aioli. Healthy baked crab cakes made with Asian flavors: lime, ginger, and coconut. What I love about making crab cakes at home is that they taste just as good as they do in a restaurant except without the frying and the butter. You can cook Crab Cakes with Ginger and Wasabi using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crab Cakes with Ginger and Wasabi

It's 450 g of fresh dressed crab meat both the brown and the white meat.
You need of For spring onions, finely chopped.
You need 2.5 cm of piece of fresh root ginger, grated.
You need 2 tbsp of chopped fresh coriander.
Prepare 2 tbsp of mayonnaise.
Prepare 1/2-1 teaspoon of wasabi paste.
Prepare 1 tbsp of sesame oil.
Prepare 100 g of (approximate) fresh breadcrumbs.
You need to taste of Salt and ground black pepper.
It's of Oil for frying.
You need of Dipping Sauce.
You need 1 teaspoon of wasabi paste.
It's 6 tbsp of soy sauce.

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. Serve crab cakes immediately with dipping sauce. In our testing, we have found cook times vary dramatically between brands of air fryers. This crab cake mixture can be made several hours ahead.

Crab Cakes with Ginger and Wasabi instructions

Make the dipping sauce 1st by mixing the wasabi and soy sauce in a small bowl then set aside.
Mix the crabmeat, spring onions, ginger, coriander, mayonnaise, with wasabi paste and sesame oil in a bowl..
Stir in a little salt and pepper, and enough breadcrumbs to make a mixture that is firm enough to form patties, but is not too stiff.
Chill for 30 minutes then form the mixture into 12 cakes. He's a shallow layer of oil in a frying pan and fry the crabcakes for about 3 to 4 minutes on each side, until browned. Serve with the lettuce leaves in spring onion slices, kaffir lime slices. Garnish with chili and spring onion slices.

Gently fold crabmeat into mayonnaise mixture. For the tuna cakes, combine tuna, breadcrumbs, salt, pepper, coriander, egg, sesame oil, tamari, spring onions, ginger and mix well in a bowl. Serve with prepared wasabi yogurt dressing and enjoy! Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. Hands down the best I've ever ever ever tasted (and I lived in the Northeast where there are a LOT of crabcakes eaten hehe).