Asian Crab Cakes

Name: Asian Crab Cakes
Yield: Makes about 24
Ingredients: 8 ounces jumbo lump crabmeat, picked over well and rinsed; 1/4 cup plus 3 tablespoons mayonnaise; 2 scallions, trimmed and finely chopped; 2 tablespoons soy sauce; 2 teaspoons wasabi paste; 1 teaspoon finely grated lime zest; 1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs; 1 English cucumber, for garnish; 1/2 cup all-purpose flour; 1/2 teaspoon coarse salt; 1/2 teaspoon freshly ground pepper; 2 large eggs; 1 tablespoon water; 1/4 cup sesame seeds; 2/3 cup safflower oil, plus more if needed; 1/2 cup drained pickled ginger, for garnish

Asian Crab Cakes was pinched from <a href="http://www.marthastewart.com/356044/asian-crab-cakes" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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8 ounces jumbo lump crabmeat, picked over well and rinsed

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1/4 cup plus 3 tablespoons mayonnaise

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2 scallions, trimmed and finely chopped

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2 tablespoons soy sauce

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2 teaspoons wasabi paste

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1 teaspoon finely grated lime zest

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1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs

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1 English cucumber, for garnish

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1/2 cup all-purpose flour

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1/2 teaspoon coarse salt

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1/2 teaspoon freshly ground pepper

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2 large eggs

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1 tablespoon water

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1/4 cup sesame seeds

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2/3 cup safflower oil, plus more if needed

•

1/2 cup drained pickled ginger, for garnish

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