Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 heaping tablespoons mayonnaise |
1 teaspoon dijon mustard |
1 pound jumbo lump crab meat |
1 teaspoon sauteed fresh ginger |
1 medium zucchini, skin only, finely diced |
1 red bell pepper, finely diced |
1 medium yellow squash, skin only, finely diced |
1 teaspoon chopped chives |
1 cup coarse japanese bread crumbs, plus 1 cup |
salt and pepper |
asian slaw, recipe follows |
wasabi mayonnaise, recipe follows |
1 head napa cabbage, julienned |
1 large carrot, shredded |
1/2 cup rice wine vinegar |
1 tablespoon sesame oil |
1/4 cup sugar |
salt and pepper |
4 ounces wasabi paste |
8 ounces mayonnaise |
heavy cream |
Directions:
1. Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crabcakes and Wasabi Mayonnaise.
2. Asian Slaw:
3. In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
4. Wasabi Mayonnaise:
5. Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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