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Japanese crab cake

Kent Wang

By Kent Wang
in RecipeGullet

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Kent Wang

Kent Wang

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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 )

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