Bite-Size Wasabi Crab Cakes & Ginger Aioli Recipe

Name: Bite-Size Wasabi Crab Cakes & Ginger Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BITS-SIZE CRAB CAKES; 1/2 cup thinly sliced green onion, sliced on a bias; 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; 1/2 CUP GINGER AIOLI; 1/2 cup mayonnaise; 1 tablespoon finely chopped fresh cilantro; 2 tablespoons minced fresh ginger; 1/2 teaspoon rice vinegar

Servings: persons

BITS-SIZE CRAB CAKES
1/2 cup thinly sliced green onion, sliced on a bias
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
1/2 CUP GINGER AIOLI
1/2 cup mayonnaise
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced fresh ginger
1/2 teaspoon rice vinegar

1
BITE-SIZE CRAB CAKES:
2
Combine first 8 ingredients in a bowl.
3
Gently fold crabmeat into mayonnaise mixture.
4
Cover and chill 30 minutes or several hours.
5
Stir egg and 1/3 cup panko into crabmeat mixture.
6
Shape mixture into 20 (1 1/2-inch) patties.
7
Dredge in remaining panko.
8
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.
9
Serve with Ginger Aioli.
10
GINGER AIOLI:
11
Combine all ingredients in a small bowl.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: BITS-SIZE CRAB CAKES, 1/2 cup thinly sliced green onion, sliced on a bias, 1/4 cup minced shallot, 1/4 cup mayonnaise, and more.

Yes, Bite-Size Wasabi Crab Cakes & Ginger Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions