Asian-Style Crab Cakes with Wasabi Caper Sauce

Name: Asian-Style Crab Cakes with Wasabi Caper Sauce
Ingredients: For wasabi caper sauce; 1/3 cup mayonnaise; 2 tablespoons drained bottled capers, chopped; 2 to 3 teaspoons wasabi paste* (Japanese horseradish paste); For crab cakes; 2 tablespoons finely chopped leek (white part only); 1 whole large egg plus 1 yolk; 1 1/2 tablespoons mayonnaise; 3/4 teaspoon spicy Chinese mustard*; 1/2 red bell pepper, finely chopped (1/3 cup); 1/2 teaspoon minced peeled fresh ginger; 1 1/2 cups panko* (Japanese bread crumbs); 1 lb jumbo lump crabmeat, picked over; About 2 cups vegetable oil

Asian-Style Crab Cakes with Wasabi Caper Sauce was pinched from <a href="http://www.epicurious.com/recipes/food/views/Asian-Style-Crab-Cakes-with-Wasabi-Caper-Sauce-231645" target="_blank">www.epicurious.com.</a>

"Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."..."

INGREDIENTS

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For wasabi caper sauce

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1/3 cup mayonnaise

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2 tablespoons drained bottled capers, chopped

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2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)

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For crab cakes

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2 tablespoons finely chopped leek (white part only)

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1 whole large egg plus 1 yolk

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1 1/2 tablespoons mayonnaise

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3/4 teaspoon spicy Chinese mustard*

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1/2 red bell pepper, finely chopped (1/3 cup)

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1/2 teaspoon minced peeled fresh ginger

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1 1/2 cups panko* (Japanese bread crumbs)

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1 lb jumbo lump crabmeat, picked over

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About 2 cups vegetable oil

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