Bite-size Wasabi Crab Cakes

Name: Bite-size Wasabi Crab Cakes
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Ginger Aïoli; 4 Tbsps canola oil; 1 large egg, lightly beaten; 118 milliliters thinly sliced green onions; 1 teaspoon fresh lemon juice; 1 teaspoons lemon zest; 454 grams fresh jumbo lump crabmeat, drained and picked; 59 milliliters mayonnaise; 355 milliliters panko (Japanese breadcrumbs), divided; 2 teaspoons seasoned rice vinegar; 59 milliliters minced shallots; 1 teaspoon tamari or soy sauce; 2 Tbsps wasabi paste

Need a dairy free and pescatarian hor d'oeuvre? Bite-size Wasabi Crab Cakes could be a spectacular recipe to try. One portion of this dish contains around 9g of protein, 11g of fat, and a total of 162 calories. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 24 minutes. Head to the store and pick up mayonnaise, lemon zest, soy sauce, and a few other things to make it today.

Instructions

Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.

Ingredients you will need

Mayonnaise

Crabmeat

Equipment you will use

Bowl

Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.

Ingredients you will need

Crabmeat

Panko

Egg

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve with Ginger Aoli.

Ingredients you will need

Ginger

Equipment

Bowl

Frying Pan

Ingredients

Servings:

12servings

Ginger Aïoli 4Tbsps

canola oil 1large

egg, lightly beaten 118milliliters

thinly sliced green onions 1teaspoon

fresh lemon juice 1teaspoons

lemon zest 454grams

fresh jumbo lump crabmeat, drained and picked 59milliliters

mayonnaise 355milliliters

panko (Japanese breadcrumbs), divided 2teaspoons

seasoned rice vinegar 59milliliters

minced shallots 1teaspoon

tamari or soy sauce 2Tbsps

wasabi paste

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.