CHADWICK'S CRAB CAKES WITH SLAW AND WASABI MAYONNAISE

Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise image

Provided by Food Network

Time 35m

Yield Twelve 2-ounce cakes

Number Of Ingredients 21

2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1 pound jumbo lump crab meat
1 teaspoon sauteed fresh ginger
1 medium zucchini, skin only, finely diced
1 red bell pepper, finely diced
1 medium yellow squash, skin only, finely diced
1 teaspoon chopped chives
1 cup coarse Japanese bread crumbs, plus 1 cup
Salt and pepper
Asian Slaw, recipe follows
Wasabi Mayonnaise, recipe follows
1 head Napa cabbage, julienned
1 large carrot, shredded
1/2 cup rice wine vinegar
1 tablespoon sesame oil
1/4 cup sugar
Salt and pepper
4 ounces wasabi paste
8 ounces mayonnaise
Heavy cream

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.