Yield: 2 appetizer portions.
Miso Ginger Aioli:
¼ c. mellow white miso
1 Tbsp. garlic, minced
2 Tbsp. blended sesame oil
1 Tbsp. brown rice vinegar
2 Tbsp. mirin
¼ tsp. ginger, ground
Sesame-Crusted Crab Minis:
8 Phillips Crab Cake Minis, thawed
1 tsp. each black and white sesame seeds
¼ c. panko bread crumbs
Peanut oil for frying
Prepare and chill at least 1 hour but not more than 48 hours before serving for best flavor. Prepare aioli by pulsing all ingredients together in food processor until smooth. Cover and chill until ready to serve.
Heat oil in frying pan to ⅛” deep over medium heat. In small bowl, mix sesame seeds and panko crumbs together. Generously coat mini crab cakes.
Pan fry crab cakes 2-3 minutes per side or until golden brown, crispy and heated to 165° F. Serve each plated portion of 4 crab cakes with aioli.
