Shrimp and Crab Cakes with Wasabi Mayonnaise (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
5 tablespoons low fat or regular mayonnaise |
1 scallion, thinly sliced, white and green parts, separated |
2 teaspoons finely grated freshly peeled ginger |
1 tablespoon soy sauce |
1 lime |
8 ounces jumbo lump crabmeat, drained and picked over for shells |
8 ounces bay shrimp, deveined and finely chopped |
3 tablespoon panko (japanese breadcrumbs), plus up to 2 cups for breading |
freshly ground pepper |
1 tablespoon wasabi powder |
1/4 cup vegetable oil |
sprouts for serving, optional |
Directions:
1. 1. Whisk 2 tablespoons of the mayonnaise with the scallion whites, ginger, and soy sauce in large bowl. Finley grate the zest and add the juice from 1/2 the lime and add to the mixture. (Cut remaining lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 3 tablespoons of the panko into mixture and season with pepper.
2. 2. Put the remaining panko in a shallow bowl. Divide the crab mixture evenly into 4 patties, about 3 1/2- inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
3. 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
4. 4. Heat the oil in a large non-stick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Drain on paper towels. Serve crab cakes on a bed of sprouts if desired, top with scallion greens with wasabi mayonnaise and lime wedges.
5. Calories: 287
6. Total Fat: 18.5 grams
7. Saturated Fat: 2.5 grams
8. Total Carbohydrate: 6 grams
9. Protein: 25 grams
10. Sodium: 770 milligrams
11. Cholesterol: 133 milligrams
12. Fiber: 0.5 gram
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