Babycakes Cake Pops Maker Recipe: Thai Crab Bites with Wasabi Mayo - Excerpted from 175 Best Babycakes Cake Pops Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
I’m so excited to be able to share this recipe from 175 Best Babycakes Cake Pops Maker Recipes. It’s one of the savory recipes that has me totally rethinking my Babycakes and cake ball avoidance (I wrote about it here: Review: 175 Best Babycakes Cake Pops Maker Recipes Cookbook).
While I don’t eat crab because I’m a vegetarian, I see this recipe as a jumping off point to many more tidbits that I will be able to eat, plus it will make a great appetizer for my husband. I love the Wasabi Mayo Sauce recipe and look forward to trying this very soon!
Don’t have a Babycakes™ Cake Pop Maker (CP-12)? Me either, but I’m considering buying one. Until then, these could be made in the oven as well. Just adjust the time and bake at a medium oven (350-375).
Recipe: Thai Crab Bites
Summary: Served with Wasabi Mayo Sauce, these Asian-inspired crab bites make a fantastic appetizer. Wasabi, a Japanese horseradish, adds great flavor to this sharp, spicy mayonnaise
- 6 round buttery crackers (about 2 inches/65 cm in diameter), finely crushed
- 2 tbsp finely chopped green onion 30 mL
- 1 tbsp chopped drained pimento 15 mL
- 1 tsp finely minced gingerroot 5 mL
- 1/4 tsp garlic powder 1 mL
- 1/4 tsp crab boil or seafood seasoning 1 mL
- 1/8 tsp cayenne pepper 0.5 mL
- 1 large egg white 1
- 1 tbsp mayonnaise 15 mL
- 1 tsp Dijon mustard 5 mL
- 6 oz backfin (lump) crabmeat, drained 175 g and picked over to remove cartilage
- Freshly ground black pepper
- 1/2 cup panko bread crumbs 125 mL
- 2 tbsp vegetable oil 30 mL
Wasabi Mayo Sauce
- 1/2 cup mayonnaise 125 mL
- 2 tbsp prepared wasabi paste 30 mL
- 2 tsp finely minced gingerroot 10 mL
- 1 tsp soy sauce 5 mL
- Salt and freshly ground black pepper
- Makes 17 to 19 crab bites
- In a large bowl, combine cracker crumbs, green onion, pimento, ginger, garlic powder, crab boil seasoning, cayenne, egg white, mayonnaise and mustard. Gently stir in crabmeat. Season to taste with black pepper.
- Using wet hands, lightly shape mixture into 1-inch (2.5 cm) balls. Roll each ball in panko.
- Brush cake pop wells with vegetable oil. Place one crab bite in each well.
- Bake for 8 minutes. Carefully place the fork tool between each crab cake and the edge of the well and gently turn the crab cake over.
- Bake for 3 minutes or until golden brown. Transfer to a wire rack to cool slightly. Repeat with the remaining crab mixture.
- Serve warm, with Wasabi Mayo Sauce.
Wasabi Mayo Sauce
- Makes about 2/3 cup (150 mL)
- In a small bowl, combine mayonnaise, wasabi, ginger and soy sauce. Season to taste with salt and pepper. Serve immediately or cover and refrigerate overnight.
Bite Tips: If you don’t have buttery crackers on hand, you can substitute 1/4 cup (60 mL) more panko bread crumbs, saltine cracker crumbs or dry bread crumbs. You can use a 6-oz (175 g) can of lump crabmeat, drained, for the crabmeat. In step 2, use a small scoop (one that holds about 1 tbsp/15 mL) to spoon out just the right amount of the crab mixture, then lightly shape the mixture into a ball with your hands.
Wasabi Mayo Tip: You can use wasabi powder instead of prepared wasabi in this recipe. In a small bowl, combine 2 tbsp (30 mL) wasabi powder and 1-1/2 tbsp (22 mL) cold water until well blended. Let stand for 10 minutes or until wasabi powder has dissolved. Proceed with the recipe.
Preparation time: 10 minute(s)
Cooking time: 9 minute(s)
Number of servings (yield): 12
Culinary tradition: Thai