Okay, so you might have noticed we LOVE crab… here’s our newest take on the crab cake…

Mini Asian Crab Cakes with Wasabi Avocado Mousse & Pickled Ginger

Yields 25 bite size crab cakes

  • Crab Cake
    • 1 lb lump crab meat
    • 6 tbsp mayonaise
    • 1 tsp Sriracha
    • 1 tsp mirin
    • 1 tsp rice wine vinegar
    • 1 tsp soy sauce
    • 2 tbsp lime juice
    • 1 tbsp toasted sesame seeds
    • 1 tsp Old Bay seasoning
    • 1/2 cup Panko bread crumbs
    • 1 large egg
    • 1 tsp minced fresh ginger
  • Breading:
    • 1 cup Panko bread crumbs
    • 4 tbsps untoasted, raw sesame seeds
  • Dredging:
    • 2 large eggs
    • 1 tsp sesame oil
    • 1/2 tsp salt
  • Wasabi Avocado Mousse:
    • 1/2 avocado
    • 2 tbsp mayonaise
    • 1 tsp lime zest
    • 1 tbsp wasabi
    • 1 tbsp rice wine vinegar
  • Garnish
    • 2 tbsp pickled ginger (from your favorite local sushi place!)

Prepare Wasabi Avocado mousse by combining all ingredients in a food processor. Pulse until smooth.  Add wasabi avocado mousse to zip lock bag for piping later on and refrigerate until ready to serve.  Prepare breading by combining all ingredients into shallow bowl with spoon. Set aside. Prepare dredging by combining all ingredients in shallow bowl. Set aside. Next, prepare your crab cakes… first, drain crab meat. Combine crab cake ingredients and then fold in crab. Form into 1 inch round cakes. Dredge each cake in egg mixture then breading mixture. These can be refrigerated until ready for use.  Once ready to cook… Coat medium sized pan with 1/4 inch vegetable oil and pre-heat on medium. Shallow fry in batches – 2-3 minutes each side or until golden brown. Reduce heat if browning in under two minutes. Remove from pan and arrange on serving tray.  Cut tip of zip lock bag of wasabi avocado mousse and pipe approximately 1/2 tsp on each individual crab cake. Top with pickled ginger piece and serve hot! Enjoy!

Recreate the look with @villeroyboch dishes!