Soak a rice paper wrapper in warm water until pliable. Lay the wrapper flat on a work surface and arrange a small amount of ...

2 (6 oz.) can of lump crab meat ⅔ c. cucumber, chopped ½ c. mayonnaise 6 t. wasabi paste, plus extra for garnishing 2 t. rice wine vinegar 4 t. tamari or soy sauce, plus extra for garnishing ...

"It's as easy as stirring ingredients in a bowl, yet it packs a spicy, crunchy, and creamy flavorful punch!" says the author of the new '15 Minute Meals' cookbook By Sabrina Weiss Published on ...

4. Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 to 3 minutes a side. Work in batches. The cakes can be kept in a warm oven until served.