{"id":10300,"date":"2021-06-03T09:00:34","date_gmt":"2021-06-03T13:00:34","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10300"},"modified":"2024-09-24T18:50:05","modified_gmt":"2024-09-24T22:50:05","slug":"asian-crab-cakes-with-wasabi-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/asian-crab-cakes-with-wasabi-sauce\/","title":{"rendered":"Crab Cakes with Wasabi Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound lump crabmeat<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>\u00bc cup chopped green onion, including tops<\/li>\n\n\n\n<li>\u00bc cup chopped red bell pepper<\/li>\n\n\n\n<li>\u00bc cup chopped celery<\/li>\n\n\n\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>\u00bd teaspoon dry mustard<\/li>\n\n\n\n<li>\u00bd teaspoon grated fresh ginger root<\/li>\n\n\n\n<li>\u00bd teaspoon sea salt<\/li>\n\n\n\n<li>2 cups panko bread crumbs, divided<\/li>\n\n\n\n<li>3 tablespoons canola oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Prepare wasabi sauce and refrigerate.<\/p>\n\n\n\n<p>Melt butter in a medium saucepan. Saut\u00e9 green onion, bell pepper and celery until tender. Remove from heat. Stir in mayonnaise, egg, mustard, ginger and salt. Blend in 1 cup crumbs. Mix in crabmeat, being careful not to break the meat apart. Shape into 6 to 8 crab cakes. Coat lightly with remaining crumbs.<\/p>\n\n\n\n<p>Fry in hot oil until brown, about 4 to 5 minutes. Gentle turn the cakes over and cook for about 4 to 5 minutes, or until done. Drain on paper towels. Serve with Wasabi Sauce.<\/p>\n\n\n\n<p><em>Wasabi Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>1 tablespoon soy sauce<\/li>\n\n\n\n<li>2 \u00bd teaspoons wasabi sauce<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine mayonnaise, soy sauce and wasabi sauce. Refrigerate until ready to serve.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Crab Cakes with Wasabi Sauce.<\/p>\n","protected":false},"author":23,"featured_media":10301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,230,15,98,216],"tags":[158,110,145,152,109],"class_list":["post-10300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-fried","category-mariners-menu","category-shellfish","category-summer","tag-asian","tag-fried","tag-main","tag-sauce","tag-sauteed"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This 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