Asian-Style Crab Cakes With Wasabi Caper Sauce

• For wasabi caper sauce
• 1/3 cup mayonnaise
• 2 tablespoons drained bottled capers, chopped
• 2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
• For crab cakes
• 2 tablespoons finely chopped leeks (white part only)
• 1 large egg, plus
• 1 egg 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 breadcrumbs (*Japanese bread crumbs)
• 1 lb lump crabmeat, picked over
• 2 cups vegetable oil

1. Make wasabi caper sauce:
2. Stir together all sauce ingredients and chill, covered, until ready to use.
3. Make crab cakes:
4. Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
5. Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
6. Stir in crabmeat and chill, covered, 1 hour.
7. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
8. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
9. Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350u0b0F on thermometer.
10. (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.
11. Transfer to several layers of paper towels to drain.
12. Return oil to 350u0b0F between batches.
13. Serve crab cakes with sauce.

caper sauce, mayonnaise, capers, wasabi paste, crab cakes, leeks, egg, egg yolk, mayonnaise, spicy chinese mustard, red bell pepper, fresh ginger, breadcrumbs, lump crabmeat, vegetable oil

Taken from www.food.com/recipe/asian-style-crab-cakes-with-wasabi-caper-sauce-112546 (may not work)