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.
BITE-SIZE WASABI CRAB CAKES & GINGER AIOLI
This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :)
Provided by Manami
Categories Lunch/Snacks
Time 24m
Yield 20 Crab Cakes
Number Of Ingredients 16
Steps:
- BITE-SIZE CRAB CAKES:.
- Combine first 8 ingredients in a bowl.
- Gently fold crabmeat into mayonnaise mixture.
- Cover and chill 30 minutes or several hours.
- Stir egg and 1/3 cup panko into crabmeat mixture.
- Shape mixture into 20 (1 1/2-inch) patties.
- Dredge in remaining panko.
- Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
- Serve with Ginger Aioli.
- GINGER AIOLI:.
- Combine all ingredients in a small bowl.
Nutrition Facts : Calories 120.3, Fat 6.7, SaturatedFat 0.9, Cholesterol 30.6, Sodium 471.9, Carbohydrate 8.9, Fiber 0.5, Sugar 1.2, Protein 6.2
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Make and share this Asian-Style Crab Cakes With Wasabi Caper Sauce recipe from Food.com.
Provided by susie cooks
Categories Crab
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
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.
ASIAN MINI CRAB CAKES
Steps:
- Flake the crabmeat with a fork in a medium bowl; stir in 1/4 cup of the mayonnaise and the scallions, the soy sauce, 1/2 teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining 1/2 cup bread crumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a 3/4-inch-high cake about 1 1/4 inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
- Heat the oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
- Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
- To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 2 × 3/4-inch ribbons from the cucumber. Fold each into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with cucumber and ginger.
MINI ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color. Make ahead directions included. Time does NOT include chill/freeze time. Could also be served as a main dish. Taken from marthastewart.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 55m
Yield 24 mini crab cakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest.
- Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
- In a medium bowl, whisk together flour, salt, and pepper; set aside.
- In a small bowl, beat eggs with 1 tablespoon water; set aside.
- In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter.
- Repeat with remaining crab mixture.
- Dip cakes in egg mixture, then roll in breadcrumb mixture.
- Heat oil in a large skillet over medium heat until hot but not smoking.
- Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes.
- Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed.
- Let cool completely.
- Transfer crab cakes to a parchment-lined baking sheet.
- Freeze (uncovered) until firm, about 1 hour.
- Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
- To serve, preheat oven to 425 degrees.
- Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi.
- Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
- Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.
Nutrition Facts : Calories 219.5, Fat 16.6, SaturatedFat 2.4, Cholesterol 50.9, Sodium 319.7, Carbohydrate 10.6, Fiber 0.9, Sugar 1.2, Protein 7.5
CHADWICK'S CRAB CAKES WITH SLAW AND WASABI MAYONNAISE
Provided by Food Network
Categories appetizer
Time 35m
Yield Twelve 2-ounce cakes
Number Of Ingredients 21
Steps:
- Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise.
- In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
- Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.
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.
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