Little Crab Cakes With Wasabi Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer. Ingredients:
1/2 cup mayonnaise |
2 teaspoons wasabi powder (or paste) |
1/2 teaspoon grated lemon zest |
1 tablespoon lemon juice |
1 lb backfin lump crabmeat |
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread) |
1 large egg, slightly beaten |
2 tablespoons snipped fresh chives |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons old bay seasoning |
1 teaspoon lemon zest |
3 tablespoons canola oil |
Directions:
1. Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
2. Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
3. Combine crabmeat and breadcrumbs in a medium bowl.
4. In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
5. Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
6. Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
7. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
8. Top each crab cake with a small dollop of Wasabi Mayonnaise.
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