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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.

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