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.

Caroline Wright
Recipe by Coastal Living September 2011

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Credit: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell

Recipe Summary test

prep:
20 mins
chill:
1 hr
cook:
8 mins
total:
1 hr 28 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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