15 49.0138 8.38624 1 0 4000 1 http://mainefoodandlifestyle.com 300 0

Nori Wrapped Maine Crab Cakes with Blueberry Wasabi Sauce

Try your hand at this delicious sushi made with Maine ingredients.

Nori Wrapped Crab Cakes with Blueberry Wasabi Sauce
On the Marsh Bistro, Kennebunk

2 pounds picked through Maine crabmeat
¼ cup minced ginger
3 Tablespoons minced garlic
4 Maine eggs
1 cup (as needed depending on the moisture of crab) panko
½ cup crème fraiche
1 teaspoon ground Szechuan peppercorns
3 Tablespoons dry mustard
1 cup minced scallions
7 each Nori Sheets
3 quarts packed Maine wild blueberries
½ cup lemon juice
½ cup lime juice
½ cup cider vinegar
½ cup Maine honey
7 ounces crystallized or minced ginger
2 Tablespoons garlic
2 Tablespoons ginger
½ cup wasabi powder
2 Tablespoons water (enough to make a paste with wasabi powder)

For Crab Cakes: Mix ginger, garlic, eggs, panko, crème fraiche, 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 chinois. Mix again very well. Refrigerate.

Linda Greenlaw’s Corned (Salted) Hake
Tempeh Stuffed Cabbage

0 Comment