Name: Asian-Style Crab Cakes with Wasabi Caper Sauce
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 4 main-course servings
Ingredients: 1/3 cup mayonnaise; 2 tablespoons drained bottled capers, chopped; 2 to 3 teaspoons wasabi paste* (Japanese horseradish paste); 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; a deep-fat thermometer

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."

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.

Recipe notes

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