Ingredients
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4
-
1
-
500
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3
-
2
-
2
-
100
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-
-
-
-
-
-
-
Directions
Japanese-Style Mini Crab Cakes or Crab Balls – Nigella Lawson, Entered for ZWT Frpm Nigella Lawson’s Feast Disclaimer: this is NOT a Maryland crab cake I would not make regular crab cakes per this recipe, but if I only had Asian Blue Swimming Crab crab meat, I might try this wasabi/Japanese version These sound like crab balls instead of crab cakes , Entered for ZWT Frpm Nigella Lawson’s Feast Disclaimer: this is NOT a Maryland crab cake I would not make regular crab cakes per this recipe, but if I only had Asian Blue Swimming Crab crab meat, I might try this wasabi/Japanese version These sound like crab balls instead of crab cakes
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Steps
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1
Done
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Place the Garlic and the Spring Onions Into the Bowl of a Food Processor and Blend Until They Become Finely Chopped. |
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2
Done
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Add the Crabmeat, Wasabi, Rice Vinegar, Tamari or Soy Sauce and the Rice Flour to the Bowl. Blend the Mixture Again Until It Has Combined to Form a Rough Paste. |
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3
Done
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in a Large Frying Pan, Add Enough Oil to Fill the Pan to a Depth of 0.5cm/1/4 Inches Heat the Oil Until a Breadcrumb Sizzles and Turns Golden-Brown When Added (caution: Hot Oil Can Be Dangerous. Do not Leave Unattended). |
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4
Done
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Roll Teaspoonfuls of Crab Mixture Into Balls With Your Hands. Flatten the Balls Slightly and Carefully Place Them Into the Hot Oil. Fry the Crabcakes Until They Turn Golden-Brown on Both Sides and Are Cooked Through (only Cook 8-10 Crab Cakes in the Pan at One Time So That They Can Be Turned Quickly and the Oil Temperature Doesn't Drop Too Much). Drain the Crabcakes on Paper Towels. |
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5
Done
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to Serve Place the Crabcakes on a Clean Plate and Place the Lime Segments Around the Plate. |
