Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise

Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell
For easy party prep, these can be formed and refrigerated in the morning. After cooking, keep them in a warm oven until ready to serve.

Yield:

Makes about 2 dozen

Recipe from

Coastal Living

Recipe Time

Prep: 20 Minutes
Chill: 1 Hours
Cook: 8 Minutes
Total: 1 Hour, 28 Minutes

Ingredients

2 tablespoons sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 tablespoons fresh lime juice
1 1/4 teaspoons seafood seasoning
1 tablespoon sesame seeds, toasted
1/4 cup chopped green onion
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat, drained
1 tablespoon butter
2 tablespoons olive or vegetable oil
1/2 cup mayonnaise
1 teaspoon wasabi paste
1 teaspoon lime zest
Salt
Freshly ground black pepper
Thinly sliced green onion

Preparation

1. Preheat oven to 200°. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour.

2. Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden. Place on baking sheet, and transfer to oven to keep warm.

3. Whisk together mayonnaise, wasabi, and lime zest; season mixture with salt and pepper. Dollop crab cakes with wasabi mayonnaise. Sprinkle with green onion.

Note:

Caroline Wright,

September 2011
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