Crab Cakes with Wasabi Caper Sauce

adapted from Gourmet Magazine March 2005

2/3  c mayonnaise
4 Tbsp capers, chopped finely
1-4 tsp wasabi paste, to taste

2 eggs
1 1/2  Tbsp mayonnaise
3/4  tsp Chinese hot mustard
2 Tbsp green onions, minced
1 tsp ginger, minced
1 lb crab meat
1 1/2  c  panko

oil for frying


  1. Mix 2/3  c mayo, capers & wasabi.  Chill until ready to use.
  2. Whisk eggs, 1 1/2  Tbsp mayo, & mustard.
  3. Stir in onions, ginger & 3/4  cup panko.
  4. Stir in crab meat.
  5. Divide into 8 parts & shape each into 1″ thick patty.  Coat with remaining panko.
  6. Chill in refrigerator for 1 hour or freezer for 15 minutes.
  7. Fry in 3/4″ deep hot oil until golden brown, turning once.  Drain & serve with sauce.
  • The original recipe included 1/2 red bell pepper, finely chopped – I omit this. You can add them if you like.  They also used leeks instead of green onions.
  • Trader Joe’s has a great canned crabmeat in the deli section – good price & nice chunks of meat.


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