Ingredients
-
-
1/2
-
2
-
1/2
-
1
-
-
1
-
1 1/4
-
1
-
2
-
2
-
1
-
2
-
1
-
3
Directions
Little Crab Cakes With Wasabi Mayonnaise, This recipe originally came out of Redbook magazine, tweaked just slightly Makes a great bite-size appetizer , These were only okay The Wasabi Mayonnaise was horrible used the wasabi powder – maybe the paste would have been better The crab cakes had a good flavor without it The level of taste was not worth the money that it took to buy the crabmeat Next time I buy crabmeat – I want to taste the crab
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Steps
|
1
Done
|
Heat Oven to 400. Line a Baking Sheet With Parchment Paper or Spray With Non-Stick Cooking Spray. |
|
2
Done
|
Mix Together the 4 Ingredients For the Wasabi Mayonnaise and Set Aside. |
|
3
Done
|
Combine Crabmeat and Breadcrumbs in a Medium Bowl. |
|
4
Done
|
in a Small Bowl, Whisk Egg, Chives, 2 Tbsp Mayonnaise, Mustard, Old Bay Seasoning, and Lemon Zest Until Blended; Add to Crab Mixture and Stir. |
|
5
Done
|
Scoop Mounds of Crab Mixture (about 1 1/2 Tbsp) Into Small Round Cakes, About 1 1/2 Inches Wide. |
|
6
Done
|
Heat Oil in Large Skillet Over Medium Heat. Cook Cakes 1 Minute Per Side, or Until Lightly Browned (working in Batches). |
|
7
Done
|
Transfer Cakes to a Paper Towel to Blot Up Excess Oil, Then Transfer to Prepared Baking Sheet. Bake at 400 For 10 Minutes, or Until Golden Brown. |
|
8
Done
|
Top Each Crab Cake With a Small Dollop of Wasabi Mayonnaise. |
