Bite-size Wasabi Crab Cakes

Recipe was published in Coastal Living magazine Dec/Jan 2010

Yield: 1 serving
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  • 1/2 cup(s) Green onions Thinly sliced
  • 1/4 cup(s) Shallots Minced
  • 1/4 cup(s) Mayonnaise
  • 1-1/2 tablespoon(s) Wasabi paste
  • 2 teaspoon(s) Seasoned rice vinegar
  • 3/4 teaspoon(s) Lemon zest
  • 1 teaspoon(s) Fresh lemon juice
  • 1 teaspoon(s) Tamari or soy sauce
  • 1 pound(s) Fresh jumbo lump crabmeat Drained and picked
  • 1 Large egg Lightly beaten
  • 1-1/2 cup(s) Pinko (Japanese breadcrumbs) Divided
  • 4 tablespoon(s) canola oil
  • Ginger aioli (recipe below)


  1. 1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
  2. 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. 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 Aioli. Makes 20 crab cakes.

  4. Ginger Aioli
  5. 1/2 cup mayonnaise
  6. 1 tablespoon finely chopped fresh cilantro
  7. 2 tablespoons minced fresh ginger
  8. 1/2 teaspoon rice vinegar
  9. Combine all ingredients in a small bowl. Makes 1/2 cup.
September 2012

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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