Chef's Pick

Chef's Pick

Mini Crab Cakes with Salsa

A seafood classic prepared in an unconventional, mouth-watering way.

INGREDIENTS
  • 450 g fresh crabmeat
  • 1 egg, for crab cakes
  • 1 egg, for breading
  • ⅔ cup panko (Japanese bread crumbs), for crab cakes
  • ½ cup panko (Japanese bread crumbs), for breading
  • 2 tablespoons Wafu® Original Sesame Japanese Dressing
  • 3 tablespoons all-purpose flour
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 4 tablespoons diced fresh pineapple
  • ¼ lime, juiced
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for deep-frying
DIRECTIONS
  1. In a small bowl, beat one egg.
  2. In a large bowl, mix the crabmeat and ⅔ cup panko. Add the egg, the Wafu® Original Sesame Japanese Dressing and the salt and pepper, to taste. Mix well using your hands.
  3. Cover the bowl and refrigerate the crab mixture for ½ hour.
  4. Meanwhile, in a bowl prepare the salsa by mixing the red pepper, green pepper, pineapple, lime juice and 1 tablespoon olive oil. Add salt and pepper to taste. Cover the salsa and set aside.
  5. Remove the crabmeat mixture from the refrigerator. Shape the crabmeat into 8 small round cakes about 2½ cm thick and set aside on a plate.
  6. Fill three breading pans; one pan with the flour, the second pan with a beaten egg and the third with the remaining ½ panko.
  7. Carefully coat each crab cake first with flour, then with egg and finally with the breadcrumbs.
  8. Deep fry the crab cakes in vegetable oil at 375 degrees for 4-5 minutes, or until they become golden brown.
  9. Remove crab cakes from oil and transfer to a paper towel to absorb excess oil.
  10. Place crab cakes on a serving platter. Garnish each cake with 1 tablespoon of the salsa. Serve immediately.

SERVES: 8
PREP TIME: 45 minutes
COOKING TIME: 10 minutes

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