Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
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For easy party prep, these can be formed and refrigerated in the morning. After cooking, keep them in a warm oven until ready to serve. Ingredients:
2 tablespoons sour cream |
1 large egg, lightly beaten |
1 cup soft, fresh breadcrumbs |
2 tablespoons fresh lime juice |
1 1/4 teaspoons seafood seasoning |
1 tablespoon sesame seeds, toasted |
1/4 cup chopped green onion |
1/4 teaspoon freshly ground black pepper |
1 pound fresh lump crabmeat, drained |
1 tablespoon butter |
2 tablespoons olive or vegetable oil |
1/2 cup mayonnaise |
1 teaspoon wasabi paste |
1 teaspoon lime zest |
salt |
freshly ground black pepper |
thinly sliced green onion |
Directions:
1. Preheat oven to 200°. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden. Place on baking sheet, and transfer to oven to keep warm.
3. Whisk together mayonnaise, wasabi, and lime zest; season mixture with salt and pepper. Dollop crab cakes with wasabi mayonnaise. Sprinkle with green onion.
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