SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE
Steps:
- 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
- 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
- 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
- 4. Preheat the oven to 375 F.
- 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
- 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
LITTLE CRAB CAKES WITH WASABI MAYONNAISE
This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.
Provided by jaynine
Categories Crab
Time 40m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
- Combine crabmeat and breadcrumbs in a medium bowl.
- 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.
- Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
- Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
- 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.
- Top each crab cake with a small dollop of Wasabi Mayonnaise.
CRAB CAKES WITH AVOCADO WASABI MAYONNAISE
A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.
Provided by Miss Annie
Categories Crab
Time 55m
Yield 8-10 Crab Cakes
Number Of Ingredients 15
Steps:
- For Crab Cakes: Pick through crabmeat gently to remove cartilage.
- In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
- Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
- Drain on paper towels.
- For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
MARYLAND CRAB CAKES WITH WASABI CREAM SAUCE
Steps:
- Gently mix crab meat, scallions, herbs, Old Bay, 2 Tbsp. bread crumbs and mayo being careful not to breakup lumps of crab. Season with salt and white pepper. Carefully fold in the egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.
- Divide crab mixture into 4 portions and shape into a fat round cake, about 3" across + 1 1/2 " high. Arrange on a baking sheet with wax paper. Cover with plastic wrap and chill at least 30 min. (Can refridgerate for 24 hrs).
- Lightly dredge in flour. Heat oil in pan over med. heat until hot (not smoking). Pan fry 4-5 min per side.
- To Make Wasabi Cream Sauce
- Place wasabi in mixing bowl. Add 1 Tbsp. cold water and stir to form paste. Let sit for 5 min. Add mayo, sour cream, lemon juice & soy sauce. The mix should be thick but pourable.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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