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Crabcakes with Wasabi and Ginger

Fish and Seafood

Crabcakes with Wasabi and Ginger
2 scallions, minced
4 slices fresh ginger, finely grated
1 Tablespoon minced coriander stems
1 teaspoon wasabi powder
1 Tablespoon sesame oil
1 pound fresh crab meat coarsely chopped
3 Tablespoons dark soy sauce
1 teaspoon wasabi paste
1 cup panko or other coarse bread crumbs
2 Tablespoons vegetable oil
1. Mix scallions, ginger, and coriander pieces. Mix in wasabi powder and sesame oil, then add the crab meat and mix well. Make this well-mixed mixture into eight to ten small pancakes. Dip each side of them into the bread crumbs and let rest half an hour.
2. Make a dipping sauce by mixing soy sauce and wasabi paste and put into a small bowl. Set aside.
3. Heat oil and fry the pancakes for about three minutes per side, until golden and crisp. Serve immediately with the dipping sauce.

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