Mini Asian Crab Cakes, encrusted w/ sesame seeds, and with a wasabi and soy sauce kick. Martha says these are freezable, so might be an easy one to make in advance and thaw out on day of shower!! Asian Inspiration, Cake Recipe, Crab Cakes, Minis Asian, Minis Crabs, Asian Crabcakes, Appetizers, Crabs Cake, Asian Crabs
Mini Asian Crab Cakes -- Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as colour.
Crab cakes: Mix together one egg, 2.5T mayo, 1.5t Dijon mustard, 1t worcestershire, 1t Old Bay, 1/4t salt, 1/4c finely chopped celery & 2T finely chopped fresh parsley. Gently fold in 1lb lump crab meat & 1/2c panko. Shape into 6 cakes and refrigerate for 1 hour. Pan fry in canola oil for 3-5min per side. Serve w/ tartar sauce &/or lemon wedges