A crab kake recipe inspired by Asian cuisines
found on godt.no
Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!
Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.
Ingredients for 1 serving
250 g [8,8 oz] potatoes, mealy
300 g [10,5 oz] crabmeat, cleaned
2 spring onions, finely sliced
1 red chili, cleaned of seeds, finely chopped
2 teaspoons ginger, finely chopped
3 tablespoons coriander, finely chopped
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon of lime juice
3 tablespoons flour
Salt and freshly ground pepper
Flour for frying
Oil for frying
2 dl [0,4 pt] mayonnaise, usually home made
2 teaspoons wasabi
This is what you do
 Boil the potatoes and steam them tender. Peel, mash and cool them.
 Mix together mashed potatoes, crab meat and add the rest of the ingredients. Mix everything well together and taste with salt and grated pepper.
 Form the mixture into 12 crab cakes and leave the crab cakes to rest for at least 30 minutes in the refrigerator before frying.
 Mix mayonnaise, wasabi and a few drops of lemon juice (adjust the amount of wasabi to your liking). Set the wasabi mayonnaise aside.
 Turn the crab cakes in flour and fry the cakes crisp and golden in sasame oil in a large frying pan over medium high heat (be careful when turning the cakes so they do not fall apart).