"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Little Crab Cakes with Wasabi Mayonnaise Recipe

4 stars - based on 1 vote
  Tried it? Rate this Recipe:
 

 

This recipe for Little Crab Cakes with Wasabi Mayonnaise, by , is from MomMico's Family 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!

Contributor:  
Contributor:  
MomMico

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. backfin lump crabmeat (picked over for cartilage and shell) 1 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 400F. 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 T.) into small round cakes about 1 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 t. grated lemon zest and 1 T. lemon juice into C. store-bought or home-made Wasabi Mayonnaise

Directions:
Directions:

Heat oven to 400F. 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 T.) into small round cakes about 1 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.

Number Of Servings:
Number Of Servings:
yield: 30 crab cakes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!