Maine Recipes: Nori Wrapped Crab Cakes with Blueberry Wasabi Sauce

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Nori Wrapped Crab Cakes with Blueberry Wasabi Sauce

2 lb, picked through Maine Crab, 1/4 C, minced ginger, 3 Tbsp minced garlic, 4 Maine eggs, 1 C (as needed depending on the moisture of crab) Panko, 1/2 C Crème Fraiche, 1 tsp ground Szechuan peppercorns, 3 Tbsp dry mustard, 1 C minced scallions, 7 each Nori Sheets, 3 quarts, packed Maine Wild Blueberries, 1/2 C lemon juice, 1/2 C lime juice, 1/2 C cider vinegar, 1/2 C Maine Honey, 7 oz crystallized - minced ginger, 2 Tbsp garlic, 2 Tbsp ginger, 1/2 C Wasabi powder, 2 Tbsp water (enough to make a paste with wasabi powder)

For Crab Cakes: Mix ginger, garlic, eggs, panko, crème frache, peppercorns, dry mustard, and scallions. Fold in the crab, trying to keep large chunks of meat. Wrap 6 ounce portions in full nori sheets, sealing together with water. Allow to rest for one hour, then slice each roll into 8 pieces. Dip one end into panko, store that side down. (no more than two layers together) Refrigerate.

For Blueberry Wasabi Sauce: Bring blueberries, lemon juice, lime juice, vinegar, honey, crystallized ginger, garlic and ginger to a boil. Cook over medium-low heat for 15 minutes. Mix Wasabi powder with enough water to make a paste. Whip in the Wasabi paste as best you can. Now blend well with the blender. Strain through fine chinios. Mix again very well. Refrigerate.

  Source: On the Marsh Restaurant