Creato con AI
Asian Style King Crab Cakes with Wasabi-Lime Aioli
45 min 484 kcal a porzione Medio
Ingredienti
4 Porzioni
- king crab meat400 g
- panko breadcrumbs80 g
- large eggs2 pieces
- scallions40 g
- fresh ginger20 g
- soy sauce30 ml
- sesame oil10 ml
- mayonnaise100 g
- wasabi paste10 g
- lime juice20 ml
- vegetable oil30 ml
Istruzioni
- 1
In a large bowl, combine the king crab meat, panko breadcrumbs, finely chopped scallions, grated fresh ginger, soy sauce, sesame oil, and eggs. Mix gently until just combined.
- 2
Shape the mixture into 8 equal-sized crab cakes and place them on a tray. Cover and refrigerate for at least 30 minutes to help them firm up.
- 3
While the crab cakes are chilling, prepare the wasabi-lime aioli by whisking together the mayonnaise, wasabi paste, and lime juice in a small bowl until smooth. Cover and refrigerate until ready to serve.
- 4
Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, add the crab cakes in batches and cook for 3–4 minutes per side, or until golden brown and heated through.
- 5
Remove the crab cakes from the skillet and drain briefly on paper towels.
- 6
Serve the crab cakes warm, accompanied by the wasabi-lime aioli for dipping. Garnish with extra scallions or lime wedges if desired.
