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Little Crab Cakes With Wasabi Mayonnaise

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Ingredients

Adjust Servings:
1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 lb backfin lump crabmeat
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, slightly beaten
2 tablespoons snipped fresh chives
2 tablespoons mayonnaise
1 tablespoon dijon mustard
2 teaspoons old bay seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Nutritional information

68.9
Calories
32 g
Calories From Fat
3.6 g
Total Fat
0.5 g
Saturated Fat
19.8 mg
Cholesterol
132.8 mg
Sodium
4.7 g
Carbs
0.2 g
Dietary Fiber
0.6 g
Sugars
4.2 g
Protein
23g
Serving Size

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Little Crab Cakes With Wasabi Mayonnaise

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 30
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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