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Little Crab Cakes with Wasabi Mayonnaise Recipe

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This recipe for Little Crab Cakes with Wasabi Mayonnaise is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tbsp. snipped fresh chives
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tbsp. Old Bay seasoning
1 tsp. lemon zest
3 tbsp. canola oil
Citrus Wasabi Mayonnaise (recipe follows)
Directions:
Directions:
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
3. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
4. Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
5. Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
Number Of Servings:
Number Of Servings:
30

 

 

 

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