Bite-size Wasabi Crab Cakes

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 12 Minutes
Other Time: 30 Minutes

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

Preparation

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.

Note:

December 2009