Asian Crab Recipes

Steps:

• In a large wok, heat canola oil over medium-high heat.
• Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
• Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
• Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
• Remove to plate and garnish with sesame seeds and green onions.

Steps:

• Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
• Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Steps:

• Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
• Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
• In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
• Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
• Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
• To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

Steps:

• In a large wok or skillet, heat canola oil over medium-high heat.
• Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
• Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
• Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
• Remove to plate and garnish with sesame seeds and green onions.