Little Crab Cakes with Wasabi Mayonnaise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. backfin lump crabmeat (picked over for cartilage and shell) – 1 ¼ C. fresh breadcrumbs (from 3 slices white bread) – 1 large egg, slightly beaten – 2 T. snipped fresh chives – 2 T. mayonnaise – 1 T. Dijon mustard – 2 t. Old Bay seasoning – 1 t. lemon grated zest – 3 T. canola oil
Heat oven to 400ºF. Line a baking sheet with parchment paper. Combine crab meat and bread crumbs in a medium bowl. Wisk egg, chives, mayonnaise mustard, seasonings and zest until blended; add to crab mixture and stir. Using a small ice cream scoop, shape mounds of crab mixture (about 1 ½ T.) into small round cakes about 1 ½ in. wide. Heat oil in lg. skillet over medium heat. Working in batches, cook cakes 1 min. 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 min., or until golden brown. Top each with a dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir ½ t. grated lemon zest and 1 T. lemon juice into ½ C. store-bought or home-made Wasabi Mayonnaise
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Directions: |
Directions: Heat oven to 400ºF. Line a baking sheet with parchment paper. Combine crabmeat and bread crumbs in a medium bowl. Wisk egg, chives, mayonnaise mustard, seasonings and zest until blended; add to crab mixture and stir. Using a small ice cream scoop, shape mounds of crab mixture (about 1 ½ T.) into small round cakes about 1 ½ in. wide. Heat oil in lg. skillet over medium heat. Working in batches, cook cakes 1 min. 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 min., or until golden brown. Top each with a dollop of Wasabi Mayonnaise.
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Number Of
Servings: |
Number Of
Servings:yield: 30 crab cakes |
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