Japanese crab cake

[Kent Wang]

Japanese crab cake

Serves 25 as Appetizer.

See the brainstorming thread.

• 1 lb crab meat
  
• 4 T tempura batter (substitute cake flour)
  
• 3 T Kewpie-brand sweet mayo
  
• 3 T furikake seasoning (substitute seasoning of your choice)
  
• 4 T wakame seaweed, reconstituted
  
• 1 egg
  
• 1 tsp baking powder
  
• 1 c panko (substitute conventional bread crumbs)
  

1. Mix first seven ingredients and half of the panko together. Reserve remaining panko for dredging.

2. Optional: refrigerate for an hour so ingredients will adhere together.

3. Form cakes with hands, dredge in panko, fry.

Keywords: Crab, Appetizer, Seafood, Japanese, Hors d'oeuvre

( RG1720 )