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
Total time: 1 Hour, 28 Minutes

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.

Caroline Wright,

Coastal Living

September 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note