Community Recipe
from [MaryannWimberly]
Bite-size Wasabi Crab Cakes

Bite-size Wasabi Crab Cakes

Recipe was published in Coastal Living magazine Dec/Jan 2010

  • Yield: 1 serving
  • Prep time:12 Minutes
  • Cook time:12 Minutes


  • 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. 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 Aioli. Makes 20 crab cakes.

Ginger Aioli

1/2 cup mayonnaise

1 tablespoon finely chopped fresh cilantro

2 tablespoons minced fresh ginger

1/2 teaspoon rice vinegar

Combine all ingredients in a small bowl. Makes 1/2 cup.

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Bite-size Wasabi Crab Cakes recipe