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Mini Asian Crab Cakes

Martha Stewart
  • 0 minutes
  • Serves 24

INGREDIENTS

8 oz

Lump crabmeat, jumbo

1

English cucumber

1 tsp

Lime, zest

1/2 cup

Pickled ginger

2

Scallions

2

Eggs, large

1/4 cup

Mayonnaise

2 tbsp

Soy sauce

2 tsp

Wasabi paste

1/2 cup

All-purpose flour

1/2 tsp

Pepper, freshly ground

1/2 tsp

Salt, coarse

1/4 cup

Sesame seeds

2/3 cup

Vegetable oil

5/8 cup

Breadcrumbs, plain