Bite-Size Wasabi Crab Cakes |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Serve with Ginger Aioli. Coastal Living, DECEMBER 2009 Ingredients:
1/2 cup thinly sliced green onion |
1/4 cup minced shallot |
1/4 cup mayonnaise |
1 1/2 tablespoons wasabi paste |
2 teaspoons seasoned rice vinegar |
3/4 teaspoon lemon zest |
1 teaspoon fresh lemon juice |
1 teaspoon tamari or 1 teaspoon soy sauce |
1 lb fresh lump crabmeat, drained and picked |
1 large egg, lightly beaten |
1 1/2 cups panko breadcrumbs, divided (japanese breadcrumbs) |
4 tablespoons canola oil |
Directions:
1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.
3. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
|
|