Wasabi Crabcakes with Soy-Ginger Sauce
I made these as an appetizer for homemade sushi a little while ago. These are super easy to make, and are great as an appetizer or super-sized for an entree. For the crabcakes: 1 lb lump crab meat 2/3 cup wasabi mayonnaise (you can find this in the condiment aisle with horseradish sauce) 1 1/2 cups panko bread crumbs 1 egg 1/4 tsp grated ginger 1/2 tsp sesame seeds 1/2 small jalapeno, minced 1/4 tsp garlic Mince all ingredients together to form patties. If the patties are a little too moist, add a little bit more breadcrumbs. Pan-fry these in vegetable oil until golden brown on each side (about 3 mins a side). For the sauce: Mix 1/4 cup fresh ginger (peeled and minced), 1/4 cup rice vinegar, 6 tablespoons soy sauce and 3 tablespoons honey (this is a recipe from epicurious.com. I highly recommend checking that website out). Enjoy! -T