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Bite-size Wasabi Crab Cakes

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep time 12 mins
Cook time 12 mins
Other Time time 30 mins
Yield Makes 20 crab cakes

Ingredients

  • 1/2 cup thinly sliced green onions
  • 1/4 cup minced shallots
  • 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 soy sauce
  • 1 pound fresh jumbo lump crabmeat, drained and picked
  • 1 large egg, lightly beaten
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 4 tablespoons canola oil
  • Ginger Aïoli

How to Make It

  1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.

  2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.

  3. 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 Aïoli.