Hey Everyone! With the holiday season in full swing, I thought it would be a great time to post this fabulous recipe. The folks at Robert Rose were kind enough to provide this! If you don’t have a Babycakes maker, don’t worry, just make it in the oven! 😀 If you are loving this and have to have more (and you know you do!) then go here and get your copy now! You won’t regret it!
Makes 17 to 19 crab bites
Served with Wasabi Mayo Sauce, these Asian-inspired crab bites make a fantastic appetizer.
round buttery crackers (about 2 inches), finely crushed
2 tbsp finely chopped green onion 30 mL
1 tbsp chopped drained pimento
1 tsp finely minced ginger root
1⁄4 tsp garlic powder
1⁄4 tsp crab boil or seafood seasoning
1⁄8 tsp cayenne pepper
1large egg white
1 tbsp mayonnaise
1 tsp Dijon mustard
6 oz backfin (lump) crabmeat, drained and picked over to remove cartilage
Freshly ground black pepper
1⁄2 cup panko bread crumbs 125 mL
2 tbsp vegetable oil 30 mL
Wasabi Mayo Sauce (see below)
1. In a large bowl, combine cracker crumbs, green onion, pimento, ginger, garlic powder, crab boil
seasoning, cayenne, egg white, mayonnaise and mustard. Gently stir in crabmeat. Season to taste with black pepper.
2. Using wet hands, lightly shape mixture into 1-inch (2.5 cm) balls. Roll each ball in panko.
3. Brush cake pop wells with vegetable oil. Place one crab bite in each well. Bake for 8 minutes. Carefully place the fork tool between each crab cake and the edge of the well and gently turn the crab cake over. Bake for 3 minutes or until golden brown. Transfer to a wire rack to cool slightly. Repeat with the remaining crab mixture. Serve warm, with Wasabi Mayo Sauce.
If you don’t have buttery crackers on hand, you can substitute 1⁄4 cup (60 mL) more panko bread crumbs, saltine cracker crumbs or dry bread crumbs.
You can use a 6-oz (175 g) can of lump crabmeat, drained, for the crabmeat.
In step 2, use a small scoop (one that holds about 1 tbsp/15 mL) to spoon out just the right amount of the crab mixture, then lightly shape the mixture into a ball with your hands.
Wasabi Mayo Sauce
Makes about 2⁄3 cup (150 mL)
Wasabi, a Japanese horseradish, adds great flavor to this sharp, spicy mayonnaise, which partners perfectly with
Thai Crab Bites (page 153).
1⁄2 cup mayonnaise 125 mL
2 tbsp prepared wasabi paste 30 mL
2 tsp finely minced ginger root
1 tsp soy sauce
Salt and freshly ground black pepper
In a small bowl, combine mayonnaise, wasabi, ginger and soy sauce. Season to taste with salt and pepper. Serve immediately or cover and refrigerate overnight.
You can use wasabi powder instead of prepared wasabi in this recipe. In a small bowl, combine 2 tbsp (30 mL) wasabi powder and 11⁄2 tbsp (22 mL) cold water until well blended. Let stand for 10 minutes or until wasabi powder has dissolved. Proceed with the recipe.