Little Crab Cakes With Wasabi Mayonnaise Recipe

Name: Little Crab Cakes With Wasabi Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Wasabi Mayonnaise; 1/2 cup mayonnaise; 2 teaspoons wasabi powder (or paste); 1/2 teaspoon grated lemon zest; 1 tablespoon lemon juice; For Crab Cakes; 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

Servings: persons

For Wasabi Mayonnaise
1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
For Crab Cakes
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

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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: For Wasabi Mayonnaise, 1/2 cup mayonnaise, 2 teaspoons wasabi powder (or paste), 1/2 teaspoon grated lemon zest, and more.

Yes, Little Crab Cakes With Wasabi Mayonnaise 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.

Little Crab Cakes With Wasabi Mayonnaise

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