Little Crab Cakes with Wasabi Mayonnaise

Little Crab Cakes with Wasabi Mayonnaise
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.5
  • Total Fat: 23.6 g
  • Cholesterol: 95.0 mg
  • Sodium: 571.4 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Little Crab Cakes with Wasabi Mayonnaise calories by ingredient
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Number of Servings: 4


    • 1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
    • 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
    • 1 large egg, lightly beaten
    • 2 tablespoon(s) snipped fresh chives
    • 2 tablespoon(s) mayonnaise
    • 1 tablespoon(s) Dijon mustard
    • 1 teaspoon(s) lemon zest
    • 3 tablespoon(s) canola oil
    • Citrus Wasabi Mayonnaise (recipe follows)


• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Combine crabmeat and breadcrumbs in a medium bowl.
• In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
• 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.
• Heat oil in a large skillet over medium heat.
• Working in batches, cook cakes 1 minute per side, or until lightly browned.
• Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
• Bake crab cakes 10 minutes, or until golden brown.
• Top each with a small dollop of Wasabi Mayonnaise.

Citrus Wasabi Mayonnaise:
• Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise

Number of Servings: 4

Recipe submitted by SparkPeople user LINATIKGAL.

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