Options

Format:
Include:
PRINT
Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell

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

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.

Coastal Living SEPTEMBER 2011

  • Yield: Makes about 2 dozen
  • Cook time:8 Minutes
  • Prep time:20 Minutes
  • Chill:1 Hour
  • 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.

advertisement

Go to full version of

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

advertisement