CRAB CAKESwith Wasabi Remoulade
Trader Vic's Restaurant Recipe
1 pound Dungeness crabmeat, picked over to remove any bits of shell or cartilage
3 green onions, whtie and pale green parts only, minces
1/4 red bell pepper, minces
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 large egg
1/2 teaspon kosher salt
1/4 teaspoon freshly ground white pepper
1 cup panko breadcrumbs
1/4 cup clarified butter, for frying
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon wasabi paste, or to taste
1 tablespoon capers, chopped
1 tablespoon minced fresh flat leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To make the remoulade sauce, combine the mayonnaise, ketchup, and wasabi paste in a small bowl and whisk until smooth, stir in the capers, parsley, salt, and pepper. Cover and refrigerate.
To prepare the crab cakes, line a baking sheet with parchment paper. Wrap the crabcake in a clean towel and squeeze it over the sink to remove as much moisture as possible. In a large bowl, combine the crabmeat, green onions, bell pepper, mayonnaise, mustard, egg, salt, and pepper.
Form about 2 tablespoons of the mixture into a 2 inch ball. Roll the ball in the panko to coat completely, then shake gently to remove any excess. Set on the prepared baking sheet and press down gently to form a patty about 1/2 inch thick. Repeat with the remaining crab mixture.
In a large saute pan, heat the clarified butter over medium high heat. Add the crab cakes, a few at a time. Cook, turning once, until folden on both sides, about 5 minutes total. remove from the pan and drain on a wire rack set over paper towels.
Makes about 16 cakes.