Heidi's Recipe

Mini Asian Crab Balls

Category: Meat

Yields: 2 doz
(can be frozen <6 weeks)

8 oz jumbo lump crabmeat, picked over
1/4 c mayo + 3 T for garnish
2 scallions, trimmed and finely chopped
2 T soy sauce
2 t wasabi paste
1 t finely grated lime zest
1/2 c + 2 T plain breadcrumbs
1/2 c flour
coarse salt pepper
2 lg eggs
1/4 c sesame seeds
2/3 c veg oil
1 English cucumber
1/2 c drained pickled ginger

Flake crabmeat with a fork in a medium bowl.
Stir in 1/4 cup mayo, scallions, soy sauce, 1/2 t wasabi, and zest.
Stir in 2 T breadcrumbs. Cover with plastic wrap; chill 1 hr.
Whisk together flour, salt, and pepper; set aside.
In a small bowl, beat eggs with 1 T water; set aside.
In a shallow bowl, stir together sesame seeds and remaining breadcrumbs.
Form one scant T crab mixture into a ball; dip in seasoned flour.
Flatten into a 3/4"-high cake about 1 1/4" in diameter.
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 4 min.
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 parchment-lined baking sheet.
Freeze (uncovered) until firm, 1 hr.
Transfer to an airtight container; freeze until ready to use, up to 6 weeks.

To serve, preheat oven to 425F
Place crab cakes on ungreased sheet, and bake until heated through 10-14 min.
Stir together remaining 3 T mayo and 1 1/2 t wasabi.
Using a veg peeler make 24 (2x3/4") ribbons from cuke; Fold ea ribbon in 1/3.
Dot each crab cake with 1/2 t wasabi mayo. Top with slices of cuke and ginger.