Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise
Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise is a pescatarian recipe with 3 servings. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 36g of protein, 48g of fat, and a total of 701 calories. Head to the store and pick up butter, cream, green onion, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works best as a hor d'oeuvre, and is done in about 1 hour and 28 minutes.
Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour.
Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden.
Place on baking sheet, and transfer to oven to keep warm.
Whisk together mayonnaise, wasabi, and lime zest; season mixture with salt and pepper. Dollop crab cakes with wasabi mayonnaise.
Sprinkle with green onion.