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.