Asian Crab Cakes

Asian Crab Cakes

Photo by colin gray

This is the second time we’ve made these Asian Crab Cakes for a party, based on a recipe from Martha Stewart. Both times we’ve made them in advance and frozen them on a cookie sheet before transferring them to a plastic storage bag. Reheat without thawing them at 425F for about 15 minutes prior to serving. They are delicious served with wasabi mayonnaise and pickled ginger!

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