Yield: 6 to 8 servings.
1/2 teaspoon each: Worcestershire sauce and Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon each: sour cream, lemon juice, Dijon mustard, kosher salt
2 teaspoons each: chopped parsley, cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red peppers
1 pound lump crab meat, drained
Additional bread crumbs for patties
Clarified butter for cooking (see note)
Wasabi herb sauce (see note)
Sriracha (Thai hot sauce)
-
In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour
cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold
in bread crumbs, red peppers and crab. Form 3-ounce patties by hand. Coat
with additional bread crumbs. Put on parchment paper-lined baking tray.
Refrigerate 2 hours. -
Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes
until golden on each side. Put cakes in oven 5 minutes. -
Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add
sriracha (Thai hot sauce) to taste. Garnish with lemon.
How to make wasabi herb sauce: In food processor, puree 4 tablespoons olive
oil, 1/4 cup each minced celery and chopped green onions, 1 bunch chopped
parsley (no stems). Transfer mixture to bowl. Stir in 2 tablespoons Dijon
mustard, 2 teaspoons wasabi powder, 1 tablespoon lemonjuice, 1 cup
mayonnaise and 1/4 cup olive oil and 1 teaspoon each dry mustard, chopped
garlic and anchovy paste. Return mixture to food processor. Process on low
speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to
use.
Recipe note: Clarified butter is a pure form of butter that has had the milk
solids removed. Clarified butter has a higher smoke point than regular
butter and can be used to cook at higher temperatures.
Servings: 4