Little Crab Cakes With Wasabi Mayonnaise Recipes

Steps:

• 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
• 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
• 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. Preheat the oven to 375 F.
• 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
• 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.

Steps:

• Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise.
• In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
• Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.

Steps:

• Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
• Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
• In a medium bowl, whisk together flour, salt, and pepper; set aside.
• In a small bowl, beat eggs with 1 tablespoon water; set aside.
• In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
• Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
• Repeat with remaining crab mixture.
• Dip cakes in egg mixture, then roll in breadcrumb mixture.
• Heat oil in a large skillet over medium heat until hot but not smoking.
• Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
• Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
• Let cool completely.
• Transfer crab cakes to a parchment-lined baking sheet.
• Freeze (uncovered) until firm, about 1 hour.
• Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees.
• Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
• Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
• Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
• Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Steps:

• For Crab Cakes: Pick through crabmeat gently to remove cartilage.
• In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
• Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
• Drain on paper towels.
• For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.

Steps:

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

Steps:

• Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
• Combine crabmeat and breadcrumbs in a medium bowl.
• 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.
• Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
• Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
• 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.
• Top each crab cake with a small dollop of Wasabi Mayonnaise.