Asian-Style Crab Cakes With Wasabi Caper Sauce

• 12 cup mayonnaise
• 2 tablespoons capers, drained
• 2 -3 teaspoons wasabi paste
• 2 tablespoons leeks, white part only finely chopped
• 1 large egg
• 1 egg yolk
• 1 12 tablespoons mayonnaise
• 34 teaspoon Chinese mustard
• 13 cup red bell pepper, finely chopped (about 1/2 of one pepper)
• 12 teaspoon fresh ginger, peeled and minced
• 1 12 cups panko breadcrumbs
• 1 lb jumbo lump crab meat, picked over
• 2 cups vegetable oil

1. For Wasabi Caper Sauce: Stir together mayonnaise, capers, and wasabi paste.
2. Chill until ready to use.
3. For Crab Cakes: whisk together whole egg, yolk, mayonnaise and mustard in a large bowl.
4. Stir in bell pepper, leek, ginger, and 3/4 cup panko.
5. Stir in crabmeat and chill, covered, 1 hour.
6. Divide mixture into 8 mounds.
7. Form 8 patties, 1 inch thick.
8. Spread remaining 3/4 cup panko in a shallow dish.
9. Coat patties, one at a time with breadcrumbs.
10. Heat 3/4 inch oil in a 10 inch heavy skillet over moderately high heat to 350 degrees.
11. Fry crab cakes in 2 batches, turning over once, until golden brown, 4-6 minutes per batch.
12. Transfer to paper towels to drain.
13. Serve crab cakes with Wasabi Caper Sauce.

mayonnaise, capers, wasabi paste, leeks, egg, egg yolk, mayonnaise, chinese mustard, red bell pepper, fresh ginger, breadcrumbs, jumbo lump crab meat, vegetable oil

Taken from www.food.com/recipe/asian-style-crab-cakes-with-wasabi-caper-sauce-511461 (may not work)