Asian-Style Crab Cakes With Wasabi Caper Sauce

Directions

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