Active Time

　　45 min

　　Total Time

　　1 3/4 hr

　　Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

　　

Ingredients

Makes 4 main-course servings

　　

For wasabi caper sauce

1/3 cup mayonnaise

　　2 tablespoons drained bottled capers, chopped

　　2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)

　　

For crab cakes

2 tablespoons finely chopped leek (white part only)

　　1 whole large egg plus 1 yolk

　　1 1/2 tablespoons mayonnaise

　　3/4 teaspoon spicy Chinese mustard*

　　1/2 red bell pepper, finely chopped (1/3 cup)

　　1/2 teaspoon minced peeled fresh ginger

　　1 1/2 cups panko* (Japanese bread crumbs)

　　1 lb jumbo lump crabmeat, picked over

　　About 2 cups vegetable oil

　　

Special Equipment

a deep-fat thermometer

　　

Make wasabi caper sauce:

Step 1

Stir together all sauce ingredients and chill, covered, until ready to use.

　　

Make crab cakes:

Step 2

Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.

　　

Step 3

Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.

　　

Step 4

Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.

　　

Step 5

*Available at Asian markets and Uwajimaya (800-889-1928).

　　Cooks' note:

　　To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.