Little Crab Cakes With Wasabi Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 12 |
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Just in time for the holidays..............or any day. Ingredients:
1 lb backfin lump crabmeat (picked over for cartilage and shell) |
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread) |
1 large egg, lightly beaten |
2 tablespoons fresh chives (snipped) |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons old bay seasoning |
1 teaspoon lemon zest |
3 tablespoons canola oil |
1/2 teaspoon lemon zest (grated) |
1 tablespoon lemon juice |
1/2 cup wasabi mayonnaise |
Directions:
1. Heat oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Combine crabmeat and breadcrumbs in a medium bowl.
4. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
5. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
6. Heat oil in a large skillet over medium heat.
7. Working in batches, cook cakes 1 minute per side, or until lightly browned.
8. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
9. Bake crab cakes 10 minutes, or until golden brown.
10. Top each with a small dollop of Wasabi Mayonnaise.
11. For the Wasabi Mayonnaise:.
12. Stir 1/2 teaspoon grated lemon zest and 1 Tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
13. Top each with a small dollop of Wasabi Mayonnaise.
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